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.
|RILLETTES DE SARDINES ... SARDINE PATE|| |
- 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
- Mash together the cream cheese and butter with a fork until smooth and well blended.
- Drain the sardines.
- Add the sardines to the cream cheese mixture and mix well.
- 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.
- Cover the bowl with plastic wrap and let your rillettes rest quietly in the refrigerator for at least 2 to 4 hours.
- 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