Sardine Rillettes
These make for a great addition to a lunch table
Makes enough for: 2 people
Ingredients
for the Vodka pickled cucumbers
- 30 mls apple cider vinegar
- 30 mls Vodka
- 30 mls fructose
- 10 mls fine salt
- 5 mls pink peppercorns
- 2 mini cucumbers, finely sliced
- 1 frond fresh dill, leaves picked
for the sardine rillettes
- 84 g drained weight, tinned sardines in oil
- 42 g softened butter
- 28 g pitted olives, finely chopped
- 10 mls lemon juice
- 5 mls capers, finely chopped
- 2 g fresh parsley leaves, finely chopped
- 1 g chives, finely sliced
- 1 clove garlic, peeled and crushed
- 0.625 mls Sriracha
- freshly ground black pepper to season
to serve
- 4 slices good quality bread, lightly toasted or grilled
Method
for the Vodka pickled cucumbers
- Place the vinegar, vodka, fructose and salt into a sterilized glass jar
- Put the lid on and shake the contents to dissolve the fructose and the salt
- Remove the lid and add the peppercorns, cucumbers, and dill
- Place the lid back on and refrigerate to allow the flavours to develop while you make the rillettes
for the sardine rillettes
- Place the drained sardines into a bowl and mash with a fork
- Add the butter, olives, lemon juice, capers, parsley, chives, garlic, and Sriracha
- Mix together using the fork, then season to taste with black pepper
to serve
- Place the rillettes into a bowl, top with the pickled cucumbers and serve with the toasted bread