Easy French Sardine Rillettes
A classic bistro-style spread of sardines, butter, and bright aromatics. Creamy, savory, and ready in minutes.
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Servings:
Ingredients
Main Ingredients
- 8 oz canned sardines packed in olive oil drained well
- 3.5 oz unsalted butter, softened
- 3 tbsp crème fraîche or sour cream
- 1 tsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp finely minced shallot
- 1 tbsp capers, chopped rinsed if very salty
- 2 tbsp cornichons, finely chopped
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives optional
- 0.25 tsp kosher salt to taste
- 0.25 tsp freshly ground black pepper
- 0.13 tsp smoked paprika or a pinch of cayenne
- 1 tbsp extra-virgin olive oil use only if needed to loosen
Instructions
Preparation Steps
- Drain sardines and pat dry. Flake them in a mixing bowl with a fork.
- Cream the softened butter in a separate bowl until smooth and fluffy.
- Fold the sardines into the butter. Stir in crème fraîche, Dijon, lemon juice, and zest.
- Mix in shallot, capers, cornichons, parsley, and chives. Season with salt, pepper, and paprika.
- Adjust texture with a splash of olive oil if thick. Taste and tweak seasoning.
- Chill 30 minutes for flavors to meld. Serve with toasted baguette or crackers.
Notes
Variation: Swap in smoked mackerel or trout for a bolder flavor, or add one mashed anchovy for extra umami. For a lighter texture, blend half the mixture briefly. The rillettes keep well, covered and chilled, for up to 3 days.
This recipe is an original creation inspired by classic Easy French Sardine Rillettes flavors. All ingredient ratios and instructions are independently developed.