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Sardine Rillettes with Cranberries

Sardine Rillette with Dried Cranberries

A scrumptious and economic heart-healthy simple sandwich filler rich in Omega-3 fatty acids and Calcium
Cook Time 10 minutes
Course Breakfast, Economic, Fish, Main Course, Seafood, Snack
Cuisine French, Mediterranean


  • 1 bowl


  • 1 can sardines in oil
  • 2 tbsp home-made mayonnaise or 1/2 mashed avocado or small pot of plain-yoghurt
  • 1 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp dried cranberries or raisins
  • 1 tbsp capers (rinse well if in salt)
  • 1 tsp pine seeds or sunflower seeds
  • 2 tbsp parseley
  • salt & freshly ground pepper to taste
  • 6 slices of sourdough bread


  • Soak the cranberries for 10 min in the sardine oil.
  • In a salad bowl, put the sardines with their oil and the grapes, capers and chopped parsley. Mash everything through with a fork.
  • Add the mayonnaise, oil and vinegar and mix well.. Finally add the pine nuts, salt and pepper.
  • Serve on slices of fresh sour-dough bread and season with salt & pepper or a splash of chilli sauce


Note: The rillettes can be kept for one day in a jar well covered with cling film.
Keyword fish, Health Food, Nutrition, Sea-food

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