Tinned sardine rillettes with vodka-pickled cucumbers


These simple sardine rillettes are perfect for a quick lunch, and can be adapted according to what you have in the fridge. Try swapping the capers for finely chopped cornichons or gherkins, or the black olives for green ones, for example. The rillettes will keep in the fridge for a couple of days.

First published in 2023




Vodka-pickled cucumbers


To serve

  • bread, toasted



To make the pickles, combine the vinegar, vodka, sugar and salt and stir until the salt and sugar have dissolved

  • 2 tbsp of white wine vinegar
  • 2 tbsp of vodka
  • 2 tbsp of caster sugar
  • 2 tsp sea salt

Combine with the cucumbers, dill and pink peppercorns and set aside


To make the rillettes, drain the sardines of oil but reserve it


Mash the sardines to a paste, then mix in all the other ingredients


Serve the rillettes and pickles with toasted bread

  • bread, toasted

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