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I made this today basically using this recipe. I order one of the top rated sardines from Portugal. I used three 4.23 oz before drained cans. I cut them down the middle and removed the spine, saved the oil, and put them in a small shallow oven safe dish and poured the oil back on them. I put a small fire box in my gas grill with some apple wood and kept the temperature around 200 degrees after I got the applewood smoking and smoked them for about 1 1/2 hours then followed the recipe as presented. Very good!
Wow so delicious! I didn’t have sardines so used canned smoked trout.
Just googled rillette. New term I read on instagram @Sardinen.bar this morning. I make w/o cheese and never remove bones. I use either packed in mustard or red sauce and mash to paste, spice w cayenne, drizzle of malt vinegar, mix in finely minced onion and serve variously on crackers, bruschetta, cucumber or radish rounds or in celery hearts. Thanks
I made this yester day for an appetizer. Delicious! Thank you for sharing!
I’m so glad you liked it Michael! It’s one of my personal favorites.
This reminds me strongly of Gefuellte Gurken – a German stuffed cucumber dish, so I think this spread could also work on fresh cucumber slices in the summer. I shall try this later and report back!
I’m betting this would work well with mackerel as well. I’ll report back!
Please do Seano. I would love to know how well this works with mackerel.
My current favorite way to eat sardines- get the kind preserved in oil with hot red chiles, drain and mash them up with a tablespoon or so of hummus and diced pickles/pickled vegetables. I’ve been using spicy pickles, but that’s up to your taste! Spread on toasted rye bread, eat, and smell like sardines for the rest of the day:D
PLEASE DON’T REMOVE THE BONES. The bones in canned sardines are soft and edible (no concern whatsoever in choking on a bone), and especially if they’re mashed to use in a recipe like this, they will never be noticed. The bones are rich in calcium, and makes the super food (sardines) even more super.
Hi Toni, it’s a texture thing. You definitely do notice them in the rillettes. That said, you can eat them separately if you want. Good source of calcium.
Good point – didn’t think about that.
I made these to take to a pot luck appetizer party. I liked them, thought they were great. No one else did. I have decided that group of friends do not have any taste. ;) Will make them again for a different group of people, as soon as I get a chance.
Isn’t it disappointing when your friends don’t share your tastes? I love sardines, anchovies, canned tuna, but not everyone else does. Sometimes it helps not to tell people what they are eating, that way they don’t get put off by any odd biases to begin with.
I went on a cruise and was thrilled to see a breakfast bar off to the side that had smoked herring, kippers, sardines, all of those wonderful things that make other people look confused. So despite her pleas to not sit by her, I happily sat across from my sister and her waffle, while I plucked at fish and crackers and capers. She may be German as well, but she didn’t get the love of oily fish.
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!
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
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!
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.
I add lemon zest and either red pepper flakes or a 1/2 teaspoon chili garlic sauce. Good with capellini.
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!
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.
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).
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.
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..:)
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.