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Sardine Rillette with Dried Cranberries
A scrumptious and economic heart-healthy simple sandwich filler rich in Omega-3 fatty acids and Calcium
Print Recipe
Cook Time
10
minutes
mins
Course
Breakfast, Economic, Fish, Main Course, Seafood, Snack
Cuisine
French, Mediterranean
Equipment
1 bowl
Ingredients
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
Instructions
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
Notes
Note:
The rillettes can be kept for one day in a jar well covered with cling film.
Keyword
fish, Health Food, Nutrition, Sea-food