I have my doubts that Sardine Rillettes are de rigueur in my neck of the woods…and, as my loyal blog readers can imagine, they would be deemed quite unacceptable by my family members. Rillettes are simply rich, salty spreads…salmon probably being more conventional when it comes to a fish version. I grew up eating sardines…with my mom encouraging us to eat the oily fish hook, line and sinker. Somehow, we thought of them as a treat…so I had no reservations when it came to this recipe.
Cream cheese, scallions, shallots, herbs and lemon juice were combined and seasoned with salt, pepper and a pinch of piment d’espelette. Deboned sardines were then mashed into the mixture. Typically served on toasts or crackers, I chose to use mine as stuffing for some Campari tomatoes…which are a bit larger than cherry tomatoes.
I made just a half batch…and Lambeau and I had quite a treat. They were indeed salty, but spooned into tomatoes, the flavors balanced perfectly. Lambeau took care of the oil and bones. Besides moving up the rank as her favorite human, I’m certain her coat will have an extra bit of sheen from the bolus of Omega-3 fatty acids. And in case you are wondering, I didn’t even mention this dish to the big guy…
This recipe can be found in Dorie Greenspan’s cookbook, Around My French Table.
And a big thanks to my friend, Soni, of Soni’s Food for Thought, for a Liebster Award! Soni exudes kindness and her blog is full of wonderful recipes, many with an Indian twist. I hope you’ll stop by to say hello.