61min 4 ppl
Homemade Sardine Rillettes
24 minutes
4 people
Medium31–60 min or 7–12 steps
24 min · 7 steps
Medium: 31–60 min or 7–12 steps
310 kcalper person
Protein 18g
Carbs 4g
Fats 24g
About this dish
Blending good oil-packed sardines — already fully cooked by the canning process — with cultured butter and a hit of lemon zest creates a spread with the silky, unctuous texture of a classic pork rillettes. The trick is leaving enough flake and texture to remind you this is fish, not pâté. As an uncooked butter-and-fish preparation, its safety comes from the fridge afterwards, not the stove.
Allergy Info
Dairy, Sulphites, Mustard, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Shallotvery finely minced2 whole
- Flat-leaf parsleyfresh, finely chopped1 tbsp
- Fresh tarragonleaves, finely chopped1 tsp
- Lemonzested and juiced1 whole
Dairy & Eggs
- Cultured Butterunsalted, softened to room temperature80 g
Tins & Jars
- Sardines2 x 120g tins, in olive oil, best quality available240 g
- Capersdrained and roughly chopped1 tbsp
Spices & Seasonings
- Flaky sea saltto taste1 whole
- Black pepperfreshly ground, to taste1 whole
Oils & Condiments
- Dijon mustard1 tsp
- Cognacor dry sherry1 tsp
Utensils
- Terrine Dish
Method
1
Drain the sardines, reserving 1 tablespoon of their packing oil. Remove any visible spine bones if you prefer, though the fine bones can be mashed in and are an excellent source of calcium.
Approx. 4 minutes
2
Place the shallots in a small bowl with the lemon juice and a pinch of salt. Let them macerate for 10 minutes to mellow their sharpness.
Approx. 3 minutes
3
In a medium bowl, combine the softened butter, Dijon mustard, cognac, lemon zest and reserved sardine oil. Beat together with a fork until smooth and emulsified.
Approx. 4 minutes
4
Add the drained sardines to the butter mixture and use a fork to mash and fold them in, working to a rough, textured paste — stop before it becomes completely smooth, you want visible flakes remaining.
Approx. 4 minutes
5
Drain the macerated shallots and fold them into the mixture along with the capers, parsley and tarragon. Season generously with flaky salt and black pepper.
Approx. 3 minutes
6
Pack the rillettes tightly into a jar or small terrine dish, smoothing the surface with the back of a spoon. Cover and refrigerate for at least 2 hours to allow the flavours to meld and the butter to firm the mixture. As an uncooked butter-and-fish mixture, keep it refrigerated and eat within 2–3 days.
Approx. 3 minutes
7
Remove from the refrigerator 20 minutes before serving to allow the rillettes to soften slightly. Serve spread thickly on toasted sourdough alongside cornichons.
Approx. 3 minutes
