I’ve seldom met a fish I didn’t like.  Sure, I like some more than others, but, generally speaking, I’m always happy when fish are on deck.  Sardines often get a bad rap.  I’ve never had a problem with them.  They are Their flavor is strong, but if you’re eating fish, why not embrace its fishiness?

This week’s recipe for Cook the Book Fridays is Sardine Rillettes.  If you want to whip up a starter for fish-loving friends, this fish spread is an excellent choice.

I made sardines rillettes once before when I was participating in French Fridays with Dorie.  Dorie’s recipe was easy, but David Lebovitz’s is even easier: less ingredients to chop.

For his version, canned sardines are pureed with softened butter and cream cheese along with scallions, capers, and a touch of lemon juice.  I was lucky to find boneless sardines at Trader Joe’s which made the recipe even simpler.

No guests to share with, but we enjoyed the sardine spread on crackers before dinner all week long.  I’m always looking for new appetizers, so I will try to remember this one the next time company is coming.

To make this yourself, you can find the recipe on page 78 of My Paris Kitchen by David Lebovitz.  My blogging friends’ thoughts can be found by following the links to their posts here.

Happy Friday!