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The appetizer, Regional

Sardine rillettes with lemon and shallot

Sardine rillettes are a spreadable appetizer for 6 people, made from canned sardines mashed with butter, lemon, and shallot. They take 15 minutes of active work, are made entirely the day before, rate as very easy, and cost €0.90 per person. The key is keeping the texture coarse, never pureed smooth.

Good sardine rillettes with lemon and shallot, spread on toasted bread, all the taste of the sea without the fuss.

Sardine rillettes with lemon and shallot
For
6 people
Work
15 min
Total time
30 min
Prep
Prepared the day before
Difficulty
Very easy
Cost per person
€0.90
Calories per person
170 kcalcalculated by Kiloach, your weight coach

Sardine rillettes have that briny, tangy bite that wakes up an appetizer spread, with butter softening the fish and lemon cutting through it. Chopped shallot and chives add crunch and freshness, giving you a rustic spread that bears no resemblance to a smooth supermarket tub.

This is the appetizer for a spring or summer dinner with friends, when you want something simple to prepare that breaks away from the usual taramasalata or hummus. It fits naturally into a rustic, countryside-style menu, alongside other small spreads and a glass of chilled white wine.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps
  2. The same day Nothing to do
  3. Before the guests arrive 1 step, 15 min
  4. When it's time to serve 1 step

The day before, mash the sardines, add the butter, lemon, and shallot, then let it rest in the fridge overnight. On the day itself, you have nothing to do before guests arrive except take the jar out 20 minutes ahead so it spreads well and toast the bread. At serving time, just set the jar on a board with the toasted bread alongside.

The ingredients

6 people

Pantry

  • Canned sardines in oil 4 can
  • Pepperoften in the pantry 1 pinch

Dairy

  • Softened butter 80 g

Fruits and vegetables

  • Lemon 1
  • Shallots 2
  • Chives 1 bunch

Bakery

  • Country bread 1

Allergens Fish, Lactose, Gluten

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Drain the sardines and roughly mash them with a fork.

    Keep the skin and small bones, they mash in easily and add flavor.

  2. Add the softened butter, finely chopped shallots, lemon zest and juice, and pepper.

    The butter needs to be soft and creamy, so it binds the sardines without drowning them.

  3. Stir in the chopped chives, pack into a jar, and refrigerate until the next day.

    A few hours of resting lets the lemon and shallot flavors come through.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the jar out 20 minutes ahead of time and toast slices of country bread. 15 min

    Pulling it from the fridge early gives you a spread that's easy to work with.

When it's time to serveThe final touches, right in front of your guests.

  1. Set the jar on a board with the toasted bread alongside.

    A few lemon slices scattered around add a fresh touch.

Our tips to get it right

  • Choose sardines packed in olive oil rather than sunflower oil, the flavor is rounder and pairs better with the lemon.
  • Chop the shallots very finely, large pieces will overpower the taste of the fish.
  • If the jar comes straight from the fridge too cold, the rillettes are hard to spread, give it the full 20 minutes at room temperature.

The variations

  • Swap the sardines for canned mackerel in oil for a slightly bolder flavor.
  • Replace part of the butter with a spoonful of fresh cheese for a version with less fat.
  • For kids, skip the raw shallot and use chives alone, the taste is milder.

What to serve it with

  • Toasted country bread or crackers
  • A glass of chilled dry white wine
  • Crisp radishes on the side

Storage

The rillettes keep for 2 to 3 days in the fridge in a tightly closed jar. They don't freeze well, the butter and fish texture break down once thawed.

Questions about this recipe

Can you use fresh sardines instead of canned?

It's possible, but you'll need to cook and debone them first, which takes extra time. Canned sardines already bring the right flavor and texture that binds well with the butter.

Do you need to remove the skin and bones from the sardines?

No, they mash easily with a fork and add flavor and a bit of calcium to the mix. Only a large central bone is worth removing if it's in the way.

How should you serve these rillettes at a cocktail party?

Serve the jar straight on a wooden board with toasted bread alongside, it feels more sociable than individual portions in glasses. A few lemon slices scattered around add some color.

Can you double the recipe for more guests?

Yes, the recipe doubles easily, just use a bigger jar or two separate jars. Keep the same ratio of butter to lemon to preserve the balance of flavor.

Can sardine rillettes with lemon and shallot be made ahead?

Yes, it's even recommended. The recipe needs 15 min of work in total, split up like this, the day before, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make sardine rillettes with lemon and shallot?

Allow 30 min in total, including resting and cooking time, of which 15 min is actual work. The recipe is rated "very easy".

How many calories are in sardine rillettes with lemon and shallot?

About 170 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does sardine rillettes with lemon and shallot cost?

About €0.90 per person, that's €5.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose, gluten. Remember to ask your guests about their allergies before putting your menu together.

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