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Sardine rillettes are a quick and easy appetizer. It’s a great spread on crackers or pita bread. Also an excellent spread on a sandwich or in a wrap, or on top of a salad plate.
Why you should eat sardines
Anyone who has done their homework on the Mediterranean diet knows that canned fish is one of the staples you should keep in your pantry at all times. It is highly nutritious, convenient and budget-friendly.
Sardines are packed with protein, Omega 3’s, calcium , phosphorus, potassium, selenium, vitamins D, B12, just to name a few of their nutritional benefits. Because they are low in the food chain, they are low in contaminants such as mercury.
However, the taste and smell of canned sardines can be pretty strong and not to everyone’s liking. I do eat them in my salads straight out of the can, but I have also found a much better way to eat them…
What are rillettes
Rillettes is a French term for a pâté made of minced meat or fish mixed with fat and seasonings. This recipe is inspired by my Mom’s salmon rillettes (that I will share another day if y’all behave!). While her recipe used cream cheese, I keep the fat content to a minimum by using 2% Greek yogurt and 1 tbsp olive oil.
How to make sardines rillettes
This is a very simple recipe. No cooking required. If you can open a can, you can do this!
If you have a food processor, it will make for a smooth mixture. But if you don’t have one, you can easily mix it by hand. It will just be a bit more chunky.
So, make sardines rillettes part of your menu this week!
Other recipes to try:
Sardines rillettes
Ingredients
- 6 oz sardines, canned in olive oil lightly smoked
- 1/4 cup greek yogurt (2% fat)
- 1/4 cup shallots chopped
- 2 tbsp fresh squeezed lemon juice
- 1/4 tsp salt
- 1/4 tsp Freshly ground black pepper
- 2 tbsp chives chopped
- 1 tbsp extra virgin olive oil
Instructions
- Drain sardines and discard juices.
- Place sardines, Greek yogurt, shallots and lemon juice in a food processor and process until well blended. Transfer to a bowl.
- Add salt, pepper, chives and olive oil and blend with a fork.
- Refrigerate until use. Will keep 4 to 5 days in the refrigerator.
