Last week we had our first BBQ of the season, who cares if the sardines were frozen ones & the BBQ was electric! Spring is in the air! Maybe you’d like to get cooking while you’re over here but don’t want to spend hours slaving.  Here’s a straightforward sardine rillette recipe that I’ve translated and, most importantly, tried & tested!

The famous Label Rouge that you’ll come across is a guarantee of high-quality food & St Gilles’ sardines were the 1st fish to get the award!  You’ll find these sardines in supermarkets & the speciality food shops that often open in summer only.

St Gilles Sardine Rillettes (for 4 people)

2 tins of Label Rouge sardines in oil

80g fromage frais (Gervais, if possible)

2 pickling onions (or 2 shallots)  finely minced

1 lemon

1 tsp curry powder

Drain off the oil and set aside.  Remove the bones.

I couldn’t find any Gervais so went for a fresh local goat’s cheese from Challans for a bit of ooomph.  Use about 80g. You’ll usually find the speciality cheese cuts in a separate section from the standard pre-packed cheeses.

Add the cheese, about half of the reserved oil, and the lemon juice.  Use a fork to mix well.  Add the minced shallots and the curry and mix well.

Leave in fridge for 3 hours, then serve on little toasts (you’ll find these ‘canapés’ in the bread section in any supermarché).

Serve this at apéritif time or as a starter, with a crisp local white wine from Brem.

I found all of these ingredients in HyperU in St Hilaire de Riez, by the way.

D.E.L.I.C.I.O.U.S!!!