We all love appetizer recipes that go together quickly and have easily obtainable ingredients –  preferably already in your pantry.  Rillettes de Sardines (sardine pâté)  fills the bill to a T.

I found this recipe in a cookbook by David Lebovitz – My Paris Kitchen.   I’ve tweaked the recipe giving it an extra punch of flavour.  The main  ingredients are canned sardines,  cream cheese and unsalted butter .   Mash this up and add some scallions, capers, lime juice and Sriracha hot sauce.  The results are divine.  Even better the next day!  This recipe is easily doubled.

: appetizer
: 4 servings
An easy to make appetizer using canned sardines, cream cheese, butter and seasonings.
  • ⅓ cup(1.5 oz) cream cheese at room temperature
  • 2 tablespoons unsalted butter at room temperature
  • 1 ( 3 /4 oz/115 g) can sardines
  • 1 scallion, white and green parts finely minced
  • 1 tablespoon chopped flat leaf parsley
  • 2 teaspoons capers drained and chopped
  • 2 teaspoons freshly squeezed lime juice
  • A dash of Sriracha hot chili sauce
  • Sea salt and freshly ground black pepper to taste
  1. Mash together the cream cheese and butter with a fork until smooth and well blended.
  2. Drain the sardines.
  3. Add the sardines to the cream cheese mixture and mix well.
  4. Add the scallions, capers, lime juice, salt, a generous grind of black pepper and a dash of Sriracha hot chili sauce. Taste and add more salt, lime juice or Sriracha sauce if desired.
  5. Cover the bowl with plastic wrap and let your rillettes rest quietly in the refrigerator for at least 2 to 4 hours.
  6. Rillettes can be refrigerated for up to 4 days. Let come to room temperature before serving with crackers, a baguette, or thin slices of toasted French bread.

I serve Rillettes de Sardines with toasted rounds of french bread.  I cut the slices very thin.  Brown them on both sides under the broiler.  Rub a clove of garlic on the crisp rounds then brush them with olive oil. Sublime






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