smoked sardine pate recipe

If not using a food processor, stir the sardines in with a fork, lightly mashing them. This is another super-simple recipe that you can use for a mid-afternoon snack or an appetizer before dinner. My take on it, made with cream cheese, isn’t very traditional, but just as deliciously creamy and tasty. This tasty spread is a delight for sharing during the French Apéro (pre-meal drinks & small bites) and makes the perfect nutritious snack too. You can serve this in many different ways. ), at room temperature If using a food processor, add the sardines and pulse only a couple of times, just to break up the sardines into smaller chunks. We are almost back in our home after the flood so will have huge granite benches and can’t wait to start cooking properly again. Once they have cooled to room temperature, put your sardines in your food processor along with the Experiment with different veggies and find the flavor combinations you like best! Our Favorite Videos Get Recipe » Growing up we always had several cans in the pantry. Leave a comment & let me know how you utilized this delicious dish! This tasty spread is a delight for sharing during the French Apéro (pre-meal drinks & small bites) and makes the perfect nutritious snack too. Yummy. Salt and pepper. Obviously, given the title of this recipe, we fall in the “love them” camp. Sardine Rillettes can be made from canned sardines or cooked sardines and are usually spiked with spices and herbs. Thank you so much and I wish you enjoy the weekend ! Kitchen Frau Notes: Make sure you use a good quality tuna packed in oil, and if making the sardine pâté, try making it with smoked sprats or sardines, too. FYI, the juice from 1/2 a lemon is about 2 tablespoons! Cut off the head/tail too. It can be made with any tinned oily fish, sardines are just my favourite, the mackeral was excellent too. 6-7 sprigs flat leaf parsley, stemmed and chopped (about 1 tbsp) Hi, I'm Audrey. I am a French Homecook, Photographer & Creator of Pardon your French. Absolutely fantastic ! The texture is smooth, with a satisfying chew, and is simply heavenly spread on crisp baguettes slices. Once cooled down, the fat acts a paste while the pork shreds give a chewy bite. I love sardines, but unfortunately I … The canned sardines and few ingredients sounded really intriguing so of course, I had to try. Taste and adjust the seasoning if needed. This simple and tasty sardine pate is designed to please even the fussy, canned-fish-hating mouths. By using our site, you agree to our use of cookies. Say the word “sardines” around people and you get one of two reactions. If you happen to get bone-in filets, make sure you debone them first for this recipe: run a sharp knife down the belly of the sardines, open them in half and remove the spine (very easy to do!). Transfer spread to a serving dish and refrigerate for about 2 hours. Cover with plastic film, and chill for 2 hours minimum. If you’re unacquainted with it, a “rillette” (pronounced “ree-yet”) in French is similar to a pâté, often made…, recipe let me know! Thank you! Combine with the sardine mixture until smooth. Just like pâtés, you can enjoy it spread on toast, bread or in a sandwich. Either they love them… or they don’t. Oolala. 1 tsp whole pink peppercorns (+extra for serving) This site uses Akismet to reduce spam. [yes, you can eat the bones of sardines; fresh or canned] Add the butter, mustard and lemon juice and continue to mash until they are all well combined. Making these rillettes with smocked sardines is lovely as well. Sardines packed in o… ½ tsp salt 1 stick margarine (I use Earth Balance), softened and cut into large cubes. The recipe for the pate is gluten free so if you are so inclined simply substitute the baguette for … Mash the sardines in a bowl with the back of a fork, including the soft, calcium-rich bones. Add salt and pepper to taste, be careful on the salt as the sardines and lemon already add a nice balance. I just want to cook everything I couldn’t since earlier in the year. Keeps for 2 days in the refrigerator. Fresh sardines, canned sardines, heck, I’ll even happily eat sardine sushi. Rillettes can also made with duck, rabbit or gamey meats, and with fatty fish like salmon, mackerel or sardines. […] sardines “isn’t very traditional, but just as deliciously creamy and tasty.” Check out her Sardine and Cream Cheese Rillettes recipe. Save my name, email, and website in this browser for the next time I comment. The difference is that “sardines” are whole sprats packed in oil or tomato sauce, whereas “anchovies” are sprat fillets in a spicy brine.) Holistic Health Coach|Nutrition & Wellness Fanatic|Entrepreneuress|Dancer|Yogi|World Traveler|Mom|Wife| Live an ageless life here:, All guides © 2020 their respective authors, Veggie garnishes: spinach, red pepper (optional), Cayenne pepper or smoked paprika (optional). Combine the sardines, black pepper, salt, parsley and pink peppercorns in a bowl, and mash with a fork until it turns into paste, fairly smooth, with small chunks still visible. 1 green/spring onion, rough diced. Welcome to my site devoted to bringing authentic French flavors to your own kitchen. ¼ cup (62g) cream cheese (31%M.F. Read more here. As in seriously love them. If your cans of sardines or tuna are bigger or smaller than in the recipe below, just use a bit more or less butter in ratio to the fish. Sardine Pâté. ¼ tsp cayenne pepper You will then classically find them mixed with butter or olive oil – to provide that fat component that acts like a smooth binder. Easy 2 cans (2x160g) sardines in olive oil (8 filets), drained. I’m drooling at the thought of this especially if the sardines are smoked! ... Whizz up sustainable smoked fish with horseradish, lemon and cream cheese, plus a little spinach for colour, then serve with toast as a light starter 35 mins . Add lemon juice. [And, she’s a real French lady, born and raised in France, so if she says tinned sardines work […]. Learn how your comment data is processed. Most sardines in cans come deboned and with no heads/tails. For serving, spread about 1 tablespoon of rillettes on each baguettes slice, top with a cornichon, 4-5 pink peppercorns and a leaf of parsley. As I prefer sardines to sprats, I betray my country by always getting Portuguese or other Southern European brands. In a separate bowl, mash together the cream cheese and lemon juice until smooth. A soft and tasty home made pate, great on melba toast and served with salad. If you’re unacquainted with it, a “rillette” (pronounced “ree-yet”) in French is similar to a pâté, often made with pork that is slowly cooked in fat and then shredded. Ingredients. Accept, Growing up in Brittany, on the Atlantic coast, sardines were a staple food – coming in fresh every morning from the harbor and sold at the local “poissonnier” (fish shop); in cans or in the form of the utterly popular sardine rillettes. For more recipes, buy my cookbook: Rustic French Cooking Made Easy. Garnish with dill (optional) and serve. Start by putting both cans of sardines in the Vitamix/food processor/blender. This small-batch recipe takes 10 minutes and 5 key ingredients, and with the impressive nutritional profile of sardines… This is what I had in my fridge today! You can use these to add some flavor to the fresh veggie garnishes. A rich, sweet pâté recipe using pineau - a sherry-like aperitif - great as a dinner party starter. Cans smoked sardines : 7 : Ounces Cottage cheese : 7 : Ounces Greek yogurt : Juice from 1/2 a lemon : Veggie garnishes: spinach, red pepper (optional) Salt and pepper to taste (optional) Cayenne pepper or smoked paprika (optional)

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