Serving canned fish with a touch of elegance is possible! The proof with these sardine rillettes, which are succulent, simple and resolutely economical. There is no doubt that they will find their place during your end-of-year celebrations. Serve with bread, crackers, marinated vegetables or an assortment of cheeses.
PHOTO MARTIN TREMBLAY, THE PRESS
The three fridge-empty ingredients
Three ingredients: canned sardines, yogurt, green onions
Sardine rillettes
Preparation time: 8 minutes
Yield: 6 people
Ingredients
- 7 tbsp. tbsp (105 ml) plain Greek yogurt
- 4 tbsp. teaspoon (20 ml) lemon juice
- 1 C. tbsp (15 ml) maple syrup
- 1/2 tsp. teaspoon (2.5 ml) salt
- 360 g canned sardines in oil, drained (reserve a little oil from the can for step 2 – see note)
- 2 green onions, very finely chopped
- 1/4 cup (60 ml) chopped fresh dill
- Pepper from the mill, generously
Serving Suggestions
- French baguette
- Crackers
- Pickled red onions or pickles
- Cheese board
Preparation
- 1. In a small bowl, mix the yogurt with the lemon juice, maple syrup, salt and pepper. To book.
- 2. In a medium bowl, mash the sardines with a fork. Add the green onions, dill, sauce from the small bowl and a drizzle of oil from the can. Incorporate well. Store in the refrigerator in an airtight container until ready to enjoy.
This recipe will keep in the refrigerator in an airtight container for up to three days.
PHOTO MARTIN CHAMBERLAND, THE PRESS
Geneviève Plante and the recipe she prepared with three ingredients.
Geneviève’s economic advice
Did you know that it is possible to reuse the vegetable oil contained in canned sardines? It can be used in many ways. It will add a delicious taste of the sea to your culinary creations. Consider incorporating it into a vinaigrette, a marinade, a sauce or simply to season pasta or pizza. In short, give free rein to your imagination to create unique preparations!