Name: Sardine Rillettes
Prep time: 10 min
Total time: 10 min
Yield: 10 servings
Ingredients: 2 cans sardines packed in oil, drained ((3.75-ounce cans)); 2 tablespoons mayo ((or plain yogurt)); 2 tablespoons finely chopped green olives ((or capers)); 1 tablespoon olive oil; 1 tablespoon lemon juice; 1 tablespoon finely chopped parsley; 1 teaspoon Dijon mustard; 1/2 teaspoon salt ((I use less)); pinch cayenne pepper

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Sardine Rillettes are an amazing and really easy appetizer that comes together in under 10 minutes. Perfect to serve for a party or a quick snack. No need for fancy ingredients, just a few pantry staples.

I received French Appetizers cookbook free of charge, however all the delicious opinions are my own #FrenchAppetizers. This post contains Amazon affiliate links, which means that if you purchase an item after clicking one of those links, I will receive a small commission.

When I found out that my friend, Marie Asselin, author of Simply Citrus, was publishing a new book I was excited. When I found out it was all about appetizers, specifically French Appetizers, I was ecstatic. As my readers know, I love all appetizers with all my heart.

Almost a year later, I received a package in the mail. It was a total surprise and unexpected. It was Marie’s new cookbook, French Appetizers. She remembered how happy I was for her and how I congratulated her on this new cookbook deal and sent me an advanced copy.

The book is everything I expected from it and more! It is full of beautiful, unique, and delicious appetizers for any taste. From more complicated to simple. From savoury to sweet.

And you have a chance to win a copy of French Appetizers by Marie Asselin!! Just keep reading and the details for the giveaway will be below!

The cookbook is not only delicious but also beautiful. The photographs by Catherine Côté are beautiful and transport you to French countryside on a late summer day.

There are chapters for condiments, small bites, savoury cakes and tarts, breads and sandwiches, verrines, sweets, and even drinks. Many recipes have two or more variations. For example, there are four different ways to make goat cheese truffles in the cookbook, three kinds of tapenade, and six topping variations for toasted baguettes.

Unlike many other cookbooks, this one doesn’t try to fit every recipe on one page. Longer recipes that require more explanation are written out in a way that even novice cooks will understand, spanning two or more pages. I am sure beginner cooks will appreciate it a lot.

It took a long time for me to decide on what to make from this cookbook. Finally, I chose to create Sardine Rillettes that Marie calls Instant Rillettes because they are done with canned fish.

Rillettes are essentially a coarse pâté. Traditionally they are made from meat, specifically pork, and it’s a long and time-consuming process. Using canned fish, canned sardines in this case, makes rillettes really easy and fast to make.

Sardine Rillettes are delicious and very addictive. You won’t be able to stop eating them. They are also super easy and fast to make with most of the ingredients already in your pantry.

Ingredients to make Sardine Rillettes

Canned sardines
Mayo (or plain yogurt)
Green olives (or capers)
Olive oil
Lemon juice
Parsley
Mustard
Salt
Cayenne pepper

I have made this Sardine Rillettes with green olives as is in the original recipe and with capers when I served it a dinner party and one of the guests had a strong aversion to any olives. Both versions were good but the original recipe with green olives is just better. So I would recommend using the olives if possible, they add a great flavour and texture to the rillettes.

Original recipe called for cans of sardines packed in olive oil. I couldn’t find those kinds of sardines, so I used the ones packed in soya oil and the resulting Sardine Rillettes tasted amazing!

How to make Sardine Rillettes

Marie calls this recipe in her cookbook Instant Fish Rillettes because this recipe is, well, pretty much instant. All you have to do is open a couple of cans of sardines and mash them with a fork with the rest of the ingredients.

It’s one of those little appetizers or nibbles that can be made if you have unexpected company over. Or as a late weekend snack when you want something delicious but have no energy or desire to cook.

How to store Fish Rillettes

I find that Fish Rillettes are great right after making them but they often get better if they are refrigerated overnight so that the flavours meld together. So, they can also be made a day before the party without any issues, thus making it an ideal appetizer for entertaining.

For more fish rillettes, check my Canned and Smoked Salmon Rillettes recipe.

If you’d like to win a copy of French Appetizers cookbook, scroll below the recipe to enter!

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