Rillettes is a French dish traditionally made by slow-cooking meat in its own fat, then shredding and repacking it in fat. Storing food in fat kept it from spoiling, and it happened to taste pretty good, too.
This rilletes is a quick and easy version made with tinned sardines, olive oil, yogurt, and crème fraîche. Serve as an appetizer with crackers, or with thinly-sliced radishes on an open-faced sandwich.
Ingredients
- 4-6 oz canned sardines in olive oil, drained and deboned
- 2 tbsp extra virgin olive oil
- 4 tbsp plain, whole Greek yogurt
- 1 tbsp crème fraîche
- 1-2 tbsp lemon juice
- 1-2 tbsp minced chives or scallions
- Freshly ground pepper, as needed
Preparation
- Add the prepared sardines to a medium bowl. Using a fork, mash them into a rough paste.
- Add the olive oil, yogurt, and crème fraîche. Mash until combined.
- Add the lemon juice, chives, and pepper. Stir or mash until completely integrated. Transfer to the refrigerator, cover, and chill for at least an hour. Allow to stand at room temperature for a least 30 minutes before serving.
