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)
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.
a recipe adapted from David Lebovitz.
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