Tinned sardine rillettes with vodka-pickled cucumbers
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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.
Ingredients
Vodka-pickled cucumbers
- 2 tbsp of white wine vinegar
- 2 tbsp of vodka
- 2 tbsp of caster sugar
- 2 tsp sea salt
- 1 cucumber , finely sliced
- 1 tbsp of fronds of fresh dill , finely chopped
- 1 tsp pink peppercorns
Rillettes
- 120g of tinned sardines in oil
- 1 garlic clove , grated to a paste
- 30g of black olives , pitted and finely chopped
- 1 dash of chipotle hot sauce, or a pinch of smoked paprika
- 1 tbsp of parsley leaves , finely chopped
- 1 tbsp of fresh chives , finely chopped
- 1 tsp capers , finely chopped
- lemon juice , 1 squeeze
- 40g of butter , softened
- freshly ground black pepper to season
To serve
- bread, toasted
Method
2
Combine with the cucumbers, dill and pink peppercorns and set aside
- 1 cucumber , finely sliced
- 1 tbsp of fronds of fresh dill , finely chopped
- 1 tsp pink peppercorns
3
To make the rillettes, drain the sardines of oil but reserve it
- 120g of tinned sardines in oil
4
Mash the sardines to a paste, then mix in all the other ingredients
- 1 garlic clove , grated to a paste
- 30g of black olives , pitted and finely chopped
- 1 dash of chipotle hot sauce, or a pinch of smoked paprika
- 1 tbsp of parsley leaves , finely chopped
- 1 tbsp of fresh chives , finely chopped
- 1 tsp capers , finely chopped
- lemon juice , 1 squeeze
- 40g of butter , softened
- freshly ground black pepper to season
5
Serve the rillettes and pickles with toasted bread
- bread, toasted
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Tinned sardine rillettes with vodka-pickled cucumbers
