Ingredients
Sardine Rillettes
- 2 tins of high-quality sardines in olive oil (or equivalent fresh sardines)
- 4 Tbsp Greek yogurt, sour cream, or crème fraîche
- 2 Tbsp unsalted butter, room temperature
- 1 Tbsp capers, drained and roughly chopped
- 1 Tbsp chives, finely chopped
- 1 Tbsp fresh dill, finely chopped
- 1 tsp lemon zest
- 1 Tbsp fresh lemon juice
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- Remove the sardine bones: Use your hands or a small fork to gently open each sardine like a book. The bones will be visible on one side and should lift away easily. Discard the bones and place the fish fillets into a medium bowl.
- Mash the sardines: Use a fork to gently mash the sardines into a paste-like consistency, ensuring even texture for a smooth spread.
- Add remaining ingredients: Add Greek yogurt, room temperature butter, chopped capers, chives, dill, lemon zest, lemon juice, Kosher salt, and black pepper. Stir gently but thoroughly to combine all ingredients evenly.
- Refrigerate: Cover the bowl tightly and refrigerate the rillettes for 1 hour to allow flavors to meld and the spread to firm up slightly.
- Serve: Let the rillettes rest briefly at room temperature before serving. Enjoy spread on crackers, baguette slices, or your favorite bread.
Notes
- If using fresh sardines, clean and fillet them first, removing heads and bones before proceeding.
- The butter should be soft at room temperature for easy mixing.
- You can substitute Greek yogurt with sour cream or crème fraîche depending on your preference.
- For a lighter version, reduce or omit the butter and use only Greek yogurt.
- Refrigerated rillettes can be stored up to 3 days in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: French
- Diet: Low Fat
