16 minutes ago
Wednesday, September 28, 2011
I am serving this tonight as an appetizer for Rosh Hashanah, along with my smoked salmon on potato chips.
The definition of the word "rillettes" is a pâté of sorts, or a spread, made with minced pork or meat. You usually see duck or pork rillettes on the menu in France, so I liked this idea of sardine rillettes to make at home.
This is nothing fancy, more like an interesting tuna salad, if you ask me.
Dorie Greenspan has a recipe for sardine rillettes in her cookbook, however I adapted this one from Alain Ducasse. He uses butter along with Dijon mustard.
My addition was a drizzle of balsamic syrup, which makes everything better!
This is really nice for lunch with a salad, or makes an elegant appetizer for a party with wine.
Sardine Rillettes (adapted from Alain Ducasse & Tasty Diaries):
2 tbsp butter
2 small shallots
3 teaspoons chopped fresh herbs (parsley, cilantro, basil, dill or chervil mixed together is great)
2 cans of sardines in olive oil, drained
3 oz. fromage frais (hard to find in the U.S.) substitute light cream cheese or mild goat cheese
1 1/2 teaspoons mustard
juice of a lemon
salt and pepper
balsamic syrup (optional)
In a bowl, flake the sardines with the softened butter and herbs and add the rest of the ingredients.
Taste for seasoning and adjust to your liking.
Spread on warm crostini toasts and drizzle with balsamic syrup.