Sardine Rillette

Stuff

  • 1 x 100g can sardines in oil, mostly drained (I use King Oscar 106g)
  • 30g pinenuts, toasted
  • 1 spring onion, fine chopped
  • 1 Tblsn tarragon leaves, fine chopped
  • 50-80g cream cheese
  • Salt and fresh ground pepper to taste
  • crackers or toast – to serve

Method

  • Lightly mash the sardines – try to leave a few chunks
  • Add the pinenuts, spring onion, tarragon & cream cheese – mix to combine
  • Add salt and fresh ground pepper to taste

Notes

  • Double everything for “party-size”

 

Stolen from Manu Feildel

 

 

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