15-Minute Sardine Rillettes (with Fresh or Canned Sardines)
These Sardine Rillettes are creamy, lemony, and packed with fresh herbs and briny capers. Made with either fresh or canned sardines, this simple spread feels straight off a French bistro menu. Serve with baguette or crackers for an effortless appetizer. Naturally gluten-free.
Servings: 8 servings
Calories: 69kcal
Equipment
Fork
Ingredients
- 2 tins sardines in olive oil
- 4 Tbsp Greek yogurt
- 2 Tbsp unsalted butter, room temperature
- 1 Tbsp capers, drained and roughly chopped
- 1 Tbsp chives, finely chopped
- 1 Tbsp fresh dill, finely chopped
- 1 tsp lemon zest
- 1 Tbsp fresh lemon juice
- ½ tsp Kosher salt
- ⅛ tsp freshly ground black pepper
Instructions
- Remove the sardine bones. Use your hands or a small fork to gently open up each sardine (kind of like a book). The bones will be visible on one side of the fillet, and should easily lift away. Discard the bones, then place the fish fillets into a medium bowl.
- Mash the sardines. Use a fork to gently mash the sardines into a paste-like consistency.
- Add remaining ingredients. Add 4 Tbsp Greek yogurt, 2 Tbsp room temperature butter, 1 Tbsp capers, 1 Tbsp chives, 1 Tbsp chopped dill, lemon zest, lemon juice, ½ Tbsp Kosher salt, and ¼ tsp black pepper. Stir gently to combine.
- Refrigerate. Cover tightly, then refrigerate rillettes for 1 hour.
- Serve. Allow the rillettes to come up slightly to room temperature, then serve with crackers or baguette.
Notes
- Fresh sardines are fantastic here, if available.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- No Greek yogurt? Use sour cream or crème fraîche instead.
Nutrition
Calories: 69kcal | Carbohydrates: 1g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 270mg | Potassium: 90mg | Fiber: 1g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg
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