|Freshly packed fish in fine olive oils.|
I was one of the food bloggers selected to try these newly introduced Sardine products from Portugal. I wanted to make something to showcase their fresh flavor so decided on a variation of Dorie Greenspan’s Sardine Rillettes. We used the Lemon Flavored Extra Virgin Olive Oil and Lightly Smoked in Olive Oil versions for this recipe. John found that the easiest way to remove the skin from the sardines was to rub it gently under warm running water in the sink. The bones were then easy to remove that way as well.
We were impressed when we opened the tins to find large, whole fish with the heads and tails removed. The flavor was mild and delicate, too – not at all like the salty, or smoked sardines my dad ate when I was growing up. Sardine Rillettes offer an easy way to enjoy sardines as part of a light lunch served with crackers and a salad, or as part of a cheese and fruit appetizer tray. They can also be eaten just as you would tuna salad. This creamy, flavorful spread, infused with citrus, fresh herbs, and cream cheese is easy and delicious!
|Perfect for a snack, appetizer, or light lunch|
Adapted from Dorie Greenspan
In a medium bowl, blend with a fork:
3 ounces Cream Cheese, softened
1 Shallot, minced
1 Tablespoon Chives, minced
1 Tablespoon Dill, minced
1 Tablespoon Parsley, minced
Juice of 1 Lime
1 tin Bela Sardines in Lemon Flavored Extra Virgin Olive Oil, drained, peeled, and de-boned
1 tin Bela Sardines Lightly Smoked in Olive Oil drained, peeled, and de-boned
Salt and Pepper, to taste
Cover and chill for at least 2 hours before serving.
Serve with crackers or on crostini with a salad for a light lunch, or as an appetizer.
Bela Sardines are sourced from traditional local fisheries along the non-industrial Portuguese coastline which have existed for centuries. Bela and these family businesses have forged strong relationships and friendships that lead to the freshest and best catches of the day becoming Bela Sardines. For additional information, visit their website. We’ve seen them on the shelves at Cost Plus World Market and Whole Foods.
Diane Zwang says
Sardines make me think of my dad too. He would eat them with crackers. The cat would love him too. I don’t like sardines so I am glad I missed this one. Have a great weekend.
Diane Balch says
It was in Portugal that I learned that sardines didn’t have to be salty smelly fish. I love their large sardines. Perfect for this rillettes. I hope I can find some.
Cocoa and Lavender says
Funny, Susan – I was posting on a sample of white anchovies today – and here you are with sardines! I will check out our Whole Foods and World market to see if they have the Bela sardines. I love your rillettes recipe! ~ David
Those sardines look like something special! I will definitely try to find them at Whole Foods. I really enjoyed these rillettes when I made them with run-of-the-mill sardines. They must have been extra delicious with those beauties.
I used a different brand for this recipe, but they looked similar in the can. I also keep reading about how sardines are supposed to be loaded with vitamins so I should probably make this recipe again. Happy to hear that you enjoyed it.
Liz Berg says
I have been buying this brand for a few years…my sister introduced me to them! SO good!!!
Cher Rockwell says
Those sardines do llike they are a step above what usually shows up on the store shelves. What a nice way to showcase them!
We usually use the entire fish pieces (also minus the head and tails) – skin, bones and all – in the tinned sardines available locally in Malaysia.
Those sardines look beautiful! Much nicer than the usual supermarket variety. Your rillettes look perfect, too. This was a surprising hit when I made them – good choice for a catch up.