The Perfect Addition to Your Appetizer Table: Savory Sardine Dip (Rillettes)
I was at a house party in Barcelona, and one of the guests brought this dip to the party. Bold choice if you ask me. Rather than tasting fishy it is more like a cheese paired with an umami bomb. I had to make them!
I tested a few recipes, and with some tweaks here and there, this recipe is my favorite combination.
If you like sardines, your going to be in heaven. Make sure you find some good crackers or crusty bread to serve with.
How to Make Sardine Dip (Rillettes) – A Delicious and Easy Appetizer
If you are looking for a simple and tasty appetizer that can impress your guests, look no further than sardine dip (rillettes).
This French-inspired spread is made with canned sardines, cream cheese, herbs, and lemon juice, and can be served with crackers, bread, or fresh vegetables.
In this blog post, I will show you how to make sardine dip (rillettes) in less than 15 minutes, and explain its history, why it works, tips and tricks, and what makes it unique.
The history of sardine rillettes:
The history of sardine rillettes dates back to the 15th century in France, when rillettes were first made using pork or game meat.
However, it wasn’t until the 19th century that sardine rillettes became popular in France, particularly in the coastal regions where sardines were abundant.
Sardine rillettes were originally made as a way to preserve fish for long periods of time, before refrigeration was widely available.
The sardines were slow-cooked in fat, typically pork or goose fat, until they were soft and tender.
The cooked fish was then shredded and mixed with the fat to create a spreadable paste. The fat helped to seal the fish, preserving it and extending its shelf life.
Over time, the recipe for sardine rillettes evolved to include additional ingredients, such as herbs, spices, and lemon juice, to enhance the flavor of the dish.
Today, sardine rillettes are still a popular dish in France, as well as in other parts of the world.
Tips and Tricks for Making Sardine Dip (Rillettes)
Making sardine dip (rillettes) is very easy and quick, but here are some tips and tricks to make it even better:
- Drain the sardines well before using them, and discard any bones, tails, or heads that may be present. You can use a small knife or a fork to gently open the sardines and remove the backbone, which is usually easy to do
- Use cream cheese that is at room temperature, as it will be easier to mix with the sardines and the other ingredients. You can also substitute cream cheese with Greek yogurt, sour cream, or crème fraîche, for a lighter or tangier version
- Use fresh herbs, if possible, as they will give more flavor and aroma to the dip. You can chop them finely with a knife, or use a food processor or a blender to pulse them with the sardines and the cream cheese
- Adjust the amount of lemon juice to your liking, depending on how acidic you want the dip to be. You can also use lime juice, or a combination of both, for a more citrusy flavor
- Refrigerate the dip for at least an hour before serving, to let the flavors meld and the texture firm up.
You can also make the dip a day ahead and store it in an airtight container in the fridge
Serve the dip with a variety of crackers, bread, or fresh vegetables, and garnish with some more
Savory Sardine Dip
Ingredients
- Two 3 3/4 ounce cans sardines packed in olive oil, drained
- 2 1/2 ounces Neufchâtel cheese or cream cheese
- 1/4 cup minced shallots or minced red onions that have soaked in lemon juice for a few minutes
- 1 to 2 scallions green onions, white and light green parts only (about 3 inches from root), halved lengthwise and thinly sliced lengthwise
- 1/4 cup lime juice or lemon juice or to taste
- 2 to 3 Tbsp minced fresh herbs such as chives parsley, or dill
- Pinch cayenne
- Salt and freshly ground black pepper to taste
Instructions
Prep the sardines:
- Follow these steps to prepare the sardines:Open the cans and drain the sardines.
- With a small, sharp knife, slit each sardine along the belly and back, and spread them flat to reveal the backbone.
- Pull out and discard the backbone and any other bones. Trim off and discard any tails as well. (You can keep the bones if you like). Personally I eat it all
- Set the sardines aside until needed.
Mix the cream cheese, shallot, scallion, herb mixture:
- In a medium bowl, use a rubber spatula to fold and stir the cream cheese or Neufchâtel until it is smooth. Then, mix in the shallots, scallions, fresh herbs, and most of the lime or lemon juice with the spatula.
Mash the sardines into the cheese:
- Combine the cheese mixture and the sardines without bones in a bowl. Mash the sardines with a fork and mix well with the cheese. Season with cayenne, salt, and pepper as desired. Adjust the lime or lemon juice to your liking.
- You can serve the dish right away or keep it in the fridge. Make sure to cover it tightly with plastic wrap to prevent any contact with air if you want to prepare it up to two days in advance.
- Serve on crackers, bread, celery sticks.
I am feeling adventurous, I just bought everything, tonight i will make it and report back. Wish be kitchen luck – lol
Please keep us up to date. I think you are going to like it! Be Kind, Frank