Sardine rilletes (Or bonito cream cheese spread)


The Spanish understand the importance of “the starter” to open the appetite. I made this today and all I can say is, you know how some people can’t leave chocolate alone, knowing it is in the house? Well, my hubby and myself can’t leave this alone for long! Serve with toasted bread or crackers.


2  3 3/4 cans of sardines packed in olive oil. (I used bonito)


(It is a really great tasting tuna!)
2 1/2 ounces cream cheese or Neufchâtel cheese
2 shallots or 1 small onion, minced
1-2  scallions, white and light parts only, finely chopped
Juice of 2 limes or 1 lemon, or to taste
2-3 tablespoons minced fresh herbs, such as chives, cilantro, parsley and/or dill
Pinch of cayenne
Salt and freshly ground pepper to taste

Put the cream cheese in a medium bowl and smoothen it with a wooden spoon.
Add everything except the sardines. You can reserve a bit of lemon juice to sprinkle on top afterwards. Mix with a wooden spoon.
Add the sardines. Using a fork, mash them in.
Taste for seasoning, adding more lemon juice, salt or pepper.
Place mixture in a bowl. Cover with plastic wrap pressed against the surface.
Chill for at least 2 hours, or overnight.


Enjoy! Xxxx Natascha