Sardine Rillettes

Oolala. Say the word “sardines” around people and you get one of two reactions. Either they love them… or they don’t. I haven’t found many inbetweeners. Obviously, given the title of this recipe, we fall in the “love them” camp. As in seriously love them. Fresh sardines, canned sardines, heck, I’ll even happily eat sardine sushi. Growing up we always had several cans in the pantry. Sardines packed in olive oil, packed in mustard, or packed in tomato paste. Must have something to do with my father’s Minnesota roots. We also had pickled herring and if we were lucky, smoked dried herring in the fridge. (You think sardines are strong? You should try smoked dried herring!) So when Dorie Greenspan had a recipe for sardine rillettes in her fabulous cookbook, Around My French Table, I couldn’t wait to try it. So. Darn. Good! I’ve made these several times and everyone loves them. Think a cross between a tuna spread and caviar.

If you are unfamiliar with the French term “rillette”, it is basically a pâté, often made with pork that has been cooked slowly in fat and shredded. One of the things I love about these sardine rillettes is that the thinly sliced green onions sort of mimic the texture of pulled pork. They easily spread over crackers, my favorite way to eat them.

By the way, I’m always looking for interesting recipes that call for canned sardines. If you have a favorite, please let us know about it in the comments.

Sardine Rillettes Recipe

  • Prep time: 15 minutes
  • Yield: Makes about 1 cup. Serves 6 to 8 as an appetizer.

Ingredients

  • Two 3 3/4 ounce cans of sardines, packed in olive oil, drained
  • 2 1/2 ounces of Neufchâtel cheese or cream cheese
  • 1/4 cup minced shallots (or minced red onions that have soaked in lemon juice for a few minutes)
  • 1-2 scallions (green onions), white and light green parts only (about 3 inches from root), halved lengthwise and thinly sliced lengthwise
  • 1/4 cup lime juice or lemon juice, or to taste
  • 2-3 Tbsp minced fresh herbs such as chives, parsley, or dill
  • Pinch of cayenne
  • Salt and freshly ground black pepper to taste

Method

1 Remove the sardines from the cans. Using a small, sharp knife, carefully open each one down the belly and back, folding them open to expose the backbone. Remove and discard the bones. Cut away and discard any tails. Set aside.

2 Place the cream cheese or Neufchâtel in a medium bowl. Fold and stir with a rubber spatula until smooth. Add the shallots, scallions, fresh herbs, and most of the lime or lemon juice, mixing into the cheese with the spatula.

3 Add the now boneless sardines to the cheese mixture. Use a fork to smash the sardines and stir into the cheese. Add cayenne, salt, and pepper to taste. Add more lime or lemon juice to taste.

Either serve immediately (Dorie suggests chilling at least 2 hours, but I haven't found that necessary), or chill. Can make up to two days ahead if you carefully cover with plastic wrap so there is no exposure to air, and chill.

Serve on crackers, bread, celery sticks, or as a stuffing for cherry tomatoes.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Simply Recipes. Thank you!

Follow on Bloglovin

Recipe adapted from and published with permission of Dorie Greenspan, author of Around My French Table.

Links:

Salmon spread - here on Simply Recipes
Sardine Pâté - from David Lebovitz, using fresh sardines.
Salmon rillettes - also from David Lebovitz

70 Comments

  1. Kath

    We love sardines, but I don’t have a single recipe for them. We just enjoy the occasional sardine sandwich with lots of onions and Dijon mustard.

    This recipe looks fantastic! Thanks for sharing it.

  2. Jenny

    I will have to try this for my man. My husband LOVES sardines. Sadly, I’m in the group that finds them disgusting! But, good wife that I am, I’m always buying him different varieties so he can try them out. His current fave out of all that I’ve bought him is the olive oil Trader Joes variety. Do you have a favorite brand or just go with whatever is on the shelf?

    I do like Trader Joes, some other brands too, though can’t remember the names of them now. ~Elise

  3. Kathy - Panini Happy

    Just the mention of sardines immediately brings up happy memories of my grandpa, the only person I’ve ever known to eat sardines. I never ventured to try those little things he’d eat right out of the can when I was a kid, but right now I’m incredibly eager to try these rillettes.

  4. Lynn

    I fall into the love them category. My dad introduced them to me as a kid, putting them in a bowl and pouring Italian salad dressing on top. One of my favorite ways to enjoy them is on a small toasted piece of bread, like a crostini. Spread a little romesco on top, then a slice of manchego cheese then top with a sardine. A drizzle of nice olive oil rounds it out. Simple and good. I can never eat just one, or two!

    Oh my Lynn, those sound great! ~Elise

  5. Luisa

    Hmmm! One of my favorite treats as a little girl! But now I’m curious what we used instead of cream cheese… we didn’t have that back home! But I remember it was creamy.

    *scratches head*

    Thank you for reminding me of this wonderful snack :-)

  6. Luisa

    Ah, David Lebovitz’s recipe uses butter instead, that’s likely what we used.

    I might just have to bake some bread for this.

  7. Meister @ The Nervous Cook

    Put me in the pro-sardines camp! I’ll absolutely have to try this, since we have a surplus of sardines in our house at the moment, strangely. (My husband thought they’d make good Hurricane Irene survival food.)

  8. JavelinWarrior

    Pickled herring! This reminds me of Betty White’s character Rose on the Golden Girls (which I watch far too frequently!). But these rillettes are so tempting on that gorgeous serving dish…

  9. Lee

    Love, love, love sardines! My mother and I used to eat them on saltine crackers with a little lemon juice right out of the plastic lemon while my sister and father gagged quietly in the background. I’m off to the store for some right now…

  10. Trish

    I have the cookbook but didn’t see this. Probably because I didn’t know what rillette meant and it sounded hard! Will definately make this weekend.

  11. Torrey

    Nice recipe, this one is a keeper! For Jenny, my favorite supermarket brand is Wild Planet. Vital Choice is really good, too, but I think they are mail-order only. Amazon has them.

  12. Bronwyn

    We’re both in the ‘in between’ camp so might just give this a try sometime. It has definite potential.

  13. Sha

    I made this recently and was quite pleased with the outcome.

    Venetian Spaghetti with Sardines

    I love sardines and will have to try making rillettes sometime soon.

  14. Rachael @ Tokyo Terrace

    I love sardines- I do NOT, however, love pickled herring. I’m a Minnesotan and it still just doesn’t appeal to me… Smoked might be a better option though. This sardine rillettes recipe sounds delicious! I’ll have to give it a try!

  15. thebuddinggourmet

    very nice :) Thanks for sharing.

  16. elston

    I loved reading this recipe and will be trying it…..I have the sardines in the pantry….they are a staple around here….altho we seem to get into eating them in spurts….and havent had them recently.
    Sardines on saltines with thinly sliced red onion…..

    My partner is japanese and he loves fresh sardines…unfortunately altho we live in maine where sardines were plentiful….we never see them in the fish market. (He also loves flying fish and a type of fish from Hokido (sanma) that is plentiful in Japanese markets right now. We just came home and he got this autumnal treat while there…..cleaned and pan grilled. He discribed it as “rich”[oily] fish it is served with head, tail and fins….I didnt try it.

    When I was growing up, my Dad was a country minister in northern New England and Canada…..he was the sort of minister who sometimes got paid in produce…..and at that time sardine canning plants dotted the northern maine coast….so we always had lots and lots of sardines on hand…I remember using the cans as building blocks….and considered them “toys”.

    In the back of my memory…..sardine and peanut butter sandwiches and sardine and peanut butter stuffed celery. I am not sure if this is for real and my mom is gone so I can’t ask her….but I thnk she and I used to eat this. (I grew up in the 1940’s) But then again…maybe she only threatened me with the sardines and peanut butter????????

    Sardines and peanut butter? Somehow I think those words shouldn’t be used in the same sentence, but who knows? :-) ~Elise

    • Kathy

      My husband and his dad share a love of peanut butter and bologna sandwiches; His dad is 82, must be a product of that generation. If peanut butter was a “new thing” in the 40’s, why not try it with…everything?

  17. My Little Expat Kitchen

    What an interesting recipe. I have only tried pork rillettes but something tells me I’m gonna love this one. Sardines are among my favorite fish.
    Magda

  18. Lacey

    I love sardines! I recently discovered them when watching Alton Brown’s show on Food Network. He made this recipe for Sherried Sardine Toast and credited the sardine with his amazing weight loss. I tried it and fell in love with sardines of all sorts (fresh, canned, whatever) and then was lucky enough to spend my honeymoon in Spain where delicious sardines are abundant. Here’s the Alton Brown recipe:
    http://www.foodnetwork.com/recipes/alton-brown/sherried-sardine-toast-recipe/index.html

    Looking forward to trying the Rillettes Elise, they look wonderful!

  19. Christine

    I grew up with sardine loving parents (and smoked oysters and anchovies etc) but I hated it, I would flee the room when they came out. However I am now comming around to them. I don’t think a person dosent like a food its just that they have not had made in a way they like it. This is the recipe they has started me on the path to enjoying sardines. Drain a can of sardines in olive oil and mash them with chopped mint, touch olive oil and salt pepper to taste

  20. Marilyn

    I am English but follow your site avidly. Thanks for a lovely presentation and great recipes. I live equally between the UK and USA, spending six months (the winter) in Florida, so have been known to fly my sardines over the pond! (and was even challenged by the TSA for the large square metal container in the centre of my suitcase (8 tins of sardines). We have skinless, boneless sardines in tomato sauce in the UK – none of that fiddling around doing surgery before you eat them. I can’t buy them in Florida – even getting them in tomato sauce is a challenge. I discovered my neighbours were appalled at the thought of sardines on toast and had never heard of it, so for those of you colonials who have never tried….. After de-boning, de-gutting, de-tailing and de-finning them, even sometimes taking off the big flaky plasticy scales, mash your sardines in their tomato sauce, meanwhile toast one side of your bread then butter the other side (and, yes, I do mean butter not some substitute)cover edge to edge with sardines and pop back under the grill until hot. My husband adds (malt) vinegar to them at table, you can squeeze lemon or lime over them and even grate cheese on top before grilling as long as it is a good hard sharp cheddar (English? Irish?) but, for me, none of this is not needed. Add a piece of fruit for afters and you have a nice good-for-you easy peasy snack, supper, lunch, whatever.

    Yum! That sounds wonderful, thank you! ~Elise

  21. Sharon

    Wow! this looks good! I learned to like sardines only recently, from an elderly friend who taught me to eat them on potato bread with butter. YUM! They are high in vit D so I try to eat a can a week! I’d love to find a recipe that uses them with pasta.

  22. The Elegant Eggplant

    These are so interesting!! Great for a (foodie) wine and cheese party… :)

  23. Sylvie

    I think that’s a must-try recipe!

  24. Joe

    Sherried Sardine Toast

    Ingredients

    2 (3.75-ounce 2-layer) tins brisling sardines in olive oil
    2 tablespoons finely chopped parsley leaves, divided
    1 tablespoon sherry vinegar
    1/4 teaspoon lemon zest, reserve the lemon and cut into 4 wedges
    Freshly ground black pepper
    4 (1/2-inch) thick slices crusty bread, such as sourdough, country loaf or rye
    1 ripe Hass avocado
    Coarse sea salt

    Directions

    Drain the oil from 1 tin of sardines into a small bowl and set aside. Drain the oil from the other tin into another small bowl and whisk in 1 tablespoon of parsley, vinegar, lemon zest, and black pepper, to taste. Add the sardines, stir to combine and set aside for up to 1 hour.

    After 45 minutes, put a rack 3-inches from the broiler and heat the oven to the broiler setting on high. Brush each slice of bread on 1 side with the reserved oil. Put the bread, oil side up, onto a cooling rack set inside a half sheet pan and broil 2 to 3 minutes or until golden brown and crisp.

    Halve the avocado and remove the pit. Smash the flesh in each half with a fork.

    Spread the avocado evenly onto the toasted bread. Top evenly with the sardines. Pour any remaining dressing on top and garnish with the remaining parsley.

    Season lightly with sea salt and serve with lemon wedges.

    I so want to try this, thank you! ~Elise

  25. kathy

    I’m going to try this, it looks delicious. I grew up in south america, and my mom would by several pounds of fresh sardines which she would just boil and feed them to our pets as treats (we didn’t eat them – now, I wish I had tried them).

    But, about the sardines and peanut butter, your memory is probably right. My husband eats peanut butter and bologna sandwiches, which his dad made for himself. Depression-era food, sounds like to me.

  26. Crazy Radishes

    Mint makes an amazing partner to sardines. I mash up a can of sardines with a spoonful cream cheese, mayo or sour cream and add in a good amount of chopped fresh mint. You can also add raw onions if you like them. Delicious!

  27. Liz

    Mark Bittman has a pasta recipe with sardines, lemon, parsley, capers and breadcrumbs, in nytimes.com.

    I was a great hit at our place :)

  28. Trish-in-MO

    Definitely a keeper!

    Pasta con sarde is a fave dish from my childhood; I love sardines! I’ve had them just out of the can on sandwiches many times, especially the ones in the mustard sauce.

    I love anchovies too. Must be from from all my Italian grandmas, great-grandmas, and aunts! Thank goodness my mom loved to cook and paid attention to them all, and passed it down to me. Now if they only would have passed down the language ::sigh::

  29. Allen Wright

    Sardines and peanut butter sandwiches are a favorite combination for a meal for me.
    Unfortunately my wife of 37 years is in the can’t even stand to be in the same house camp, as are my two grown sons.
    The only creatures that share my love of sardines are the various felines that have graced my life through the years.

  30. Kathryn

    Check out this page: http://www.chow.com/food-news/47126/7-things-to-do-with-canned-sardines/

    I have been meaning to try them all, but so far have only made the fisherman eggs (several times). That’s a great dinner with a side salad.

    Your rillettes look soooo good. Will definitely be trying them out.

    Also, I agree with the sardine sandwiches with onion and dijon. Nothing better!

  31. Jeanette

    Mmmmm…. sardines! My husband and grown children can’t abide them, but I love them. I’ve made a spread similar to this before using plain yogurt instead of cheese. The yogurt is tangy enough that you can skip the lemon. Also, I don’t bother deboning etc… just mash the whole thing up – my Mom always told me the bones were a great source of calcium. Thanks for another great recipe Elise.

    The bones are a great source of calcium! And sardine bones are easy enough to eat. I think Dorie removes them for this recipe just because of the texture. ~Elise

  32. Audrey

    Why remove the bones they are quite soft and you wont notice them. They are good for you – calcium!

  33. Penny

    Mmmm! I went to the store to get the cheese for this. When they had avocados on sale, I decided to sub one for the cheese and I have to say that this is one of the better 3-minute lunches out there!

    Also, the sardine discussion board on Chowhound (http://chowhound.chow.com/topics/364987) is a wonderful place to appreciate the canned sardine, which I am now inspired to fold into heavy rotation. Thanks Elise!

  34. Michelle

    Pre-heat oven to 375F
    1) Peel new potatoes, cut them into matchsticks or chunky fries.
    2) Open sardine tin, drain the tin oil into a heated frying pan. Leave sardines in tin and set aside. Add the potatoes, 1/2 cup milk, some salt and pepper and simmer for a few minutes.
    3) Place sardines in baking dish, single layered. Then add the potato/milk mixture on top of sardines.
    4) Place in hot oven and bake until golden and bubbly.

    My husband loves this recipe. It comes from a Jamie Oliver episode I saw this summer. He recommends using sardines in olive oil. Below is a second sardine recipe from the same episode.

    1) Toast thick slices of country style bread
    2) Smash sardines to the consistency of canned tuna. Then add a splash of ketchup, worcestershire sauce, tobasco, lemon and coarse salt
    3) Spread sardine paste on bread.

    Great ideas, thank you! ~Elise

  35. Lida

    My favorite “midnight” snack is a can of Sardines with freshly sqweezed lemon juice and salt…and eat with Pita bread!

  36. dania @ the cookery

    So funny to see this post today.
    I woke up this morning and I knew I’m going to have sardines today. Although I like them I don’t have them often but I knew that today I will.
    I ate most of the can but there were a few little pieces left so my husband decided to mix it into the cat’s food and give it to him for dinner. BAD IDEA, the cat hated it and refused to touch his food even though he was quite hungry.
    The funny thing is that our other cat LOVES sardines but unfortunately cannot tolerate them or any other seafood (it causes a mess in the litter box…)
    So to add to your post, also among animals there are the sardine lovers and haters…

  37. Meg

    I’m in the new to sardines camp, but I think I like them! I’m also from Minnesota but don’t have the affinity for lutefisk like your dad. Thanks for the recipe!

  38. dorie

    Elise, I’m so happy you like my recipe as much as I do. And I’m thrilled that so many of your readers are sardine lovers. It’s really a love-it-or-loathe-it food, but I’ve converted people with this recipe. Of course, I just serve it and don’t say what it is. It’s easier to win converts that way!

  39. Natasa

    I grew up on the coast of the Adriatic sea and we had a lot fresh sardines very often. Love them!
    A special treat is to grill them in the summer.

    But they are not less yummy from the can…

    What I love to do is fry a little garlic in olive oil, add some pepperoncino (fresh or dry) and a can of sardines (canned in olive oil). Cook some pasta, mix with the sardines and sprinkle with a lot of fresh parsley.

    SO GOOD!

  40. Michele Hays

    I love sardines! We used to call this recipe “sardine dip” back in the day. “Rillettes” is a much easier sell!

    I do two things with sardines: I think they work waaay better in a salade nicoise – http://quipstravailsandbraisedoxtails.blogspot.com/2010/03/faux-salade-nicoise.html

    The other is a sardine and breadcrumb pasta – http://quipstravailsandbraisedoxtails.blogspot.com/2010/12/food-desert-project-pasta-chi-sardi.html

  41. Deb

    A favorite lunch: Sardine sandwich – sardines in oil on good rye bread, with red onion and leaf lettuce.

  42. Stephanie

    Yum! Just had for lunch with tomatoes and bread. Used low-fat ricotta because that’s all I had but still very, very good. Thanks!

  43. Ally

    Elise, sardines are beloved in the south as well. My dad liked them for lunch with a shot of mustard and some saltines. I have never been crazy about them, but I think it is the idea of them (whatever that means) and not the taste. Haven’t actually tasted one in about 40 years. This dish however, inspires a little bravery and I think I will try them again in rilletes.

  44. Judith

    When I was small I sometimes used to wake up in the middle of the night. My Dad was always up late, and he’d make us a snack. He’d open a can of sardines, chop up an onion, and the two of us would eat sardines and onions on cream crackers (we lived in England). I love pickled herring, kippers (smoked herring – especially good with fresh home made bread and unsalted butter), anchovies (excellent with celery sticks), and all kinds of smoked fish. Unfortunately, good smoked fish seems to be vanishing.

    Thanks for all the sardine-induced memories everyone!

  45. Jennie M

    Naturally, after reading this post, I went to the store to pick up sardines. :-p I grabbed a few other items while I was there so I didn’t look like some crazed lady on a mission for sardines (which I guess I was…maybe I need to embrace the truth).

  46. jstew52

    That Sherried Sardine Toast is Alton Brown’s recipe. Let’s give props when due.

  47. lisa

    Growing up in Hawaii we also always had sardines in the pantry as well as rice in the rice cooker on the counter. A favorite quick meal or snack was to put a can of sardines, oil and all, into a small skillet along with a shot of shoyu and gently heat them. Put this over rice and top with chopped scallions. Yum!

  48. Sues

    Sardines totally have a bad name!! Kudos to you for clearing that up :)

  49. Becki's Whole Life

    I have a can of sardines in my pantry from Trader Joe’s that I bought after reading about the health benefits, but I am afraid to open it, because I have never had sardines. I am usually not such a scaredy cat when it comes to food, but something about the fish in the can just makes me nervous. I might have to get my husband to try this with me because I would love to be a Sardine convert:-). This would be the perfect recipe to start.

  50. monty

    My favorite thing to do with sardines is quickly walk past them while in the store. My father always had the smelly little critters around while I was growing up, but I never learned to appreciate them.Put me down in the somewhat narrow minded “no thanks” column

  51. william a. carlson

    i didn’t think people in minnesota (me) would not like pickled herring. a great snack with beer. i like sardines too, and think they make a good sandwhich on dark bread (toasted) washed down with beer, of course.

  52. Dennis

    There’s a nice recipe from LIKE WATER FOR CHOCOLATE for Christmas Rolls. The sardine is combined with soft Chorizo (I use a brand from El Salvador) and other things, and then stuffed into a roll. It’s delightful.

    CHRISTMAS ROLLS
    1 can sardines
    1/2 chorizo sausage
    1 onion
    oregano
    1 can chilies serranos
    10 hard rolls

    Chop onions fine. Fry the sausage over low heat so that it cooks thoroughly without getting too brown. When done, remove from heat and add the sardines, which have been deboned ahead of time. Any black spots on the skins must be scraped off with a knife. Combine the onions, chopped chilies and the ground oregano with the sardines. Let the mixture stand before filling the hard rolls.

  53. FromSardinia

    I was born in the island of sardines. I cannot help but love them. However, the best way to eat then is “barbeque” !! Buy super fresh, big (the biggest the better) sardines you can find at the fish market, rush home and just put them on fire.
    Enjoy

  54. Christine

    Sharon, if you’re looking for the Sicilian recipe, google pasta con le sarde. I have never had any luck finding fresh sardines here, so I generally just saute some onion and garlic in a good amount of olive oil, add chopped green olives and capers and a drained can of skinless boneless sardines in olive oil. Add your cooked pasta, stir around a couple of times and add some chile flakes. (If you want a hit of acid, a squeeze of lemon juice is always welcome).

    We obviously love sardines in our house, and I’ll have to buy another tin (the husband ate the last can on Saturday as a drunken snack, after attending an Octoberfest) and try it out this week!
    Thanks!

  55. Jim

    Sardine and Beet Salad

    8 sardines, chopped
    2 large beets, boiled and diced
    1 med onion, minced
    4T oil
    4T vinegar
    1t salt
    dash cayenne pepper
    chopped parsley for garnish

    Put together the sardines, beets, and onion. Mix the opil, vinegar, salt and pepper together until well blended. Pour this over the sardine mixture. Garnish with parsley on top.

    from Creative International Cookbook ed: Charlotte Turgeon (1981)

    I sometimes put it on a bed of spinach with some tomato slices.

  56. Jessica

    Hi. I’ve only very recently begun to like anchovies. And I LOVE them now. I even recently had fresh anchovies in Italy, and have been calling all over town trying to find fresh ones. But a good puttanesca will have to do until I do find them.
    I’ve never had sardines. What are they like? Are they like anchovies? Elise, you are the one who made me try anchovies for the first time actually, when you talk about how they’re not “fishy” and just very flavorful (I think it was in your caesar salad recipe, which I’ve made many times now – I used to sub out the anchovies for a little fish oil until I finally tried them).
    So very curious now about sardines, but no idea what they’re actually like?

    Sardines are like big anchovies, but not as salty, more intensely tuna-ish in flavor. ~Elise

  57. Doug McNeill

    I have posted a recipe for sardines in tomato sauce on Food.com under the title of: Sardines with Tomatoes over Spaghetti Squash (#416500). Tasty and good for you…enjoy.

  58. nikkipolani

    Sounds delicious! I think I’ve seen the little 6oz cans of sardines in chile tomato sauce at Asian markets, but they’re great sauteed with onions and tomatoes and served over buttered rice. It’s one of my favorite quickie dinners.

  59. Tom

    Love it, sardines, kippers, all of it. I am glad to think I am not alone in my passion for these little fish. People at work have looked at me in an odd fashion as if I was from another plant (I am actually Canadian, so could be another plant to some). Keep it coming.

  60. Serge

    I like this recipe by Mark Bittman for pasta with bread crumbs, sardines and capers very much: http://www.nytimes.com/2010/03/31/dining/31mini.html?ref=dining

    I add some sliced fennel bulb to the onions, which is even better in my opinion..:)

  61. Lynne

    Not a big sardine fan, but I would love to try this recipe with smoked trout! Thanks for this post. Just in time for holiday entertaining.

  62. Michael Birchard

    A favorite method of fixing sardines for me is to “deep fry” them. Dredge in seasoned flour and fry in an inch of so of oil. The ones packed in mustard taste the best done this way. Folks that don’t care for sardines will love these (just don’t tell them what they are).

  63. Kerry

    Try this simple snack – toast a slice of yummy bread, pile on drained sardines (yes, bones and guts included) and top with sliced tomato, salt and pepper. Takes two minutes and is soooo tasty and good for you. Drizzle some tabasco for an added hit of flavour.

  64. Anonymous

    This recipe would be a lot easier if you didn’t have to filet the small sardines, which I feel if not only impossible, but unnecessary!

  65. Ryan

    I like to make pasta sauce with sardines, parsley, capers and a bit of lemon juice. I add anchovies too to give it a little more flavour. You can add toasted pine nuts too.

  66. Al in SoCal

    Just made it for T-Day, came out PERFECT.

    Delicious and really light – no sardine smell at all! Thanks for the great idea!!

    Happy Thanksgiving everyone!

  67. Julie

    Sounds wonderful. I just picked up several cans of sardines the other day. Will make soon. Thank you for a recipe using the nutrient dense sardine!

  68. Yoko

    i made your chicken liver pate for our NYE party and it was a big hit! now i can’t wait to try these rillettes (and all your other paté recipes :)

    whenever i want a quick/healthy snack i have a can of sardines with mayonnaise (kewpie), some soy sauce, and shichimi pepper.

    you can also make a mini-gratin by keeping the sardines in the can, topping off with lemon juice, sliced onions, mayonnaise & several grinds of black pepper and popping it in the oven-toaster for a few minutes.

    great with a bottle of sancerre

  69. Marcelo

    I tried it yesterday and it turned out to be my favorite canapé recipe. It was perfect! I didn’t use the scallions but minced chive bulbs. And the herbs I added only parsley to keep simpler.
    Thanks a lot!

Post a comment

Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.

Some HTML is OK. URLs are automatically converted to links. Line breaks are automatically converted to paragraphs. The following HTML tags are allowed: a, abbr, acronym, b, blockquote, cite, code, del, em, i, q, strike, strong