Something’s Fishy! {CtBF}

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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.

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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!

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Posted on 30 September 2016, in Cook The Book Fridays, Fish, my paris kitchen and tagged , , , . Bookmark the permalink. 11 Comments.

  1. I do agree that David’s recipe is simpler than Dorie’s and so easy to put together, and tasty!

  2. This was deifinitely one to repeat! just yummy!

  3. The one difference I loved in this was the capers. I think they give is such a great flavor.
    This is going to be repeat recipe for sure, it is so easy and so good.

  4. Nice, Betsy! Glad you all liked it to much and, even though it’s a super simple recipe, there’s something a little, I don’t know, special about having an appetizer like that all week long. Even when we had it for our weekend lunch with the gazpacho it just felt nicer than our typical fare. I guess. Clearly I’m having trouble articulating exactly how I felt about it. I did feel like mine had crossed a fishiness threshold so I’m going to try it again the next time we have people over (who knows when that will be) and make both this and Dorie’s! Nice to “see” you!

  5. Because of Dorie I now know what rillettes are. I am glad that you liked them.

  6. Yes this is definitely easier than Dorie’s and one I’d prob make again for fish loving friends.

  7. This was so easy and delicious, wasn’t it? I’m looking forward to using it as a sandwich spread, after the baguette is gone. And I’m in your camp – embrace the fishiness!

  8. The smell of sardine can be off putting. Embrace it’s distinctive taste is a sure way to enjoy this fairly special small fish. I like the title of this blog: “something fishy.” Something tasty too!

  9. We love this sardine spread. Made it into a sandwich with focaccia. Will definitely be making this spread again!

  10. I made this sardine spread although I didn’t make Dorie’s when it was our recipe for the week. I would have been happier not having to de-bone those little guys. And, the fishy smell was a bit overwhelming until it was mixed with cream cheese and butter! I served this to two foodie friends and they LOVED it. I tried it and it was okay. Glad that you two enjoyed it, however.

  11. Mmmh bonless sardine at trader joe’s. Maybe I will try the recipe, next time we have people over! Nice combo with the triscuits.

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