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Sardine Rillettes

July 19, 2016

Sardine Rillettes

Simple doesn't have to lack for flavor. This recipe for rillettes calls for sardines in olive oil, to avoid prolonged prep-time. It's mostly just mashing. Good times.


Time: 10-15 minutes (plus however long you'd like the rillettes to chill in the refrigerator, perhaps overnight)
Servings: 8-ish? 


2 tins of sardines in olive oil
olive oil from those tins of sardines
2 shallots, peeled and minced
some chives, you decide how many
freshly ground black pepper & salt to taste
a bit of piment d'Espelette
2 ounces or so of butter, unsalted, room temperature
crackers or bread or not
freshly-squeezed lemon juice


1. Mash up the sardines in a bowl with the minced shallots, the chives, the butter, the black pepper and the salt. Want it smoother? Use a food processor. 
2. Squeeze the lemon for that fresh juice and mix and mash a bit more.
3. Top with the piment d'Espelette for some nice color.
4. Leave the whole thing in the refrigerator for eight hours, but serve at room temperature. Or don't, you decide.

Make it ahead of time and store it in the refrigerator for up to three days. You can even serve the rillettes in the very same tin the sardines come in, which everyone will find adorable.


Sardines in olive oil and ingredients for rillettes  Sardine rillettes
a recipe adapted from David Lebovitz.

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