FISH****Sardine Rillettes

By Unblond1

29/11/13 - Yummy for both, on crackers. Increase cream cheese somewhat though, by an ounce or so and see if that's a better consistancy.

Ingredients

• 6 servings
• Two 3 3/4 ounce (106 grams) cans of sardines, packed in olive oil, drained
• 2 1/2 ounces of Neufchâtel cheese or cream cheese (I used light)
• 1/4 cup minced shallots (or minced red onions that have soaked in lemon juice for a few minutes)
• 1-2 scallions (green onions), white and light green parts only (about 3 inches from root), halved lengthwise and thinly sliced lengthwise
• 1/4 cup lime juice or lemon juice, or to taste - I used three tbsp. of lemon which seemed about right, plus the zest
• 2-3 Tbsp minced fresh herbs such as chives, parsley, or dill - I used dill
• Pinch of cayenne or Pepper D'Espelete
• Salt and freshly ground black pepper to taste

Details

Servings 6
Preparation time 15mins
Cooking time 120mins

Preparation

Step 1

Remove the sardines from the cans. Using a small, sharp knife, carefully open each one down the belly and back, folding them open to expose the backbone. Remove and discard the bones. Cut away and discard any tails. Set aside.

Place the cream cheese or Neufchâtel in a medium bowl. Fold and stir with a rubber spatula until smooth. Add the shallots, scallions, fresh herbs, and most of the lime or lemon juice, mixing into the cheese with the spatula.

Add the now boneless sardines to the cheese mixture. Use a fork to smash the sardines and stir into the cheese. Add cayenne, salt, and pepper to taste. Add more lime or lemon juice to taste.

Pack into wide-mouth mason jars and refrigerate.

Serve on crackers, bread, celery sticks, or as a stuffing for cherry tomatoes.

Notes

Variations: Add a few thin slices of cornichon pickles or a spoonful or two of capers to the mixture.

Serving: Offer the rillettes in a bowl surrounded by toasted country bread, crackers, or Pringles, if you dare. Or use it as a stuffing for cherry tomatoes, hard-boiled eggs, or piquillo or Peppadew peppers.

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