2 cans (100g each) (3.75oz each) sardines packed in olive oil, drained

70g (2.5oz) cream cheese

1 small onion, minced

1 to 2 spring onions, white and light green parts only, chopped

Juice of 1 lemon,

2 to 3 tbs. minced fresh herbs, such as chives, cilantro, parsley, and/or dill

Pinch of cayenne

Salt and freshly ground pepper to taste

 

• Cut sardines lengthwise and remove the bone.

• Beat the cream cheese until smooth and add everything else except the sardines and mix until blended. Add the sardines to the bowl and stir the sardines into the mixture. Taste for seasoning, adding more juice, salt, and/or pepper, if you’d like.

• Scrape the rillettes into a bowl and cover, pressing a piece of plastic wrap against the surface. Chill for at least 2 hours, or for as long as overnight.

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TIPS

* Storing: Wrapped airtight, the rillettes will keep for up to 2 days. Stir well before serving.

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Serving Suggestions:

In a bowl as a spread with French baguettes

As part of a Bruschettas tray and decorate with pickled cucumber, capers or peppadews