This week’s Cook the Book Fridays recipe from David Lebovitz’ My Paris Kitchen was one I hadn’t been looking forward to to be quite honest… “sardine spread” doesn’t sound particularly appetising for a non-fish lover (I think sardines must be like the fishiest of all fishes!) but as I’m working my way through the book, I’m not going to skip out on a recipe just because I don’t like one ingredient. I mean, I’ve made so many fish dishes for French Fridays with Dorie already – including rillettes. Most commonly a dish made from pork where the meat is chopped up or cubed, then cooked until tender and mixed with a little bit of some sort of fat so it becomes a spread, rillettes is something I do like – in the pork version. A fishy version – not so much.
Back in 2012, we were supposed to make sardine rillettes but I messed up and accidentally made smoked salmon rillettes instead (you’ll have to read the post to see how I managed to do that!). I also made tuna rillettes and another version of the salmon rillettes so I feel like I’ve done my fishy due diligence in the rillette department. And my neighbours and Neil have enjoyed the fruits of my labour!
This time, I dutifully made this dish – cream cheese, butter, sardines (canned so there’s no need to de-bone or cook, though our tin had tiny bones and – ahem – I made Neil deal with them!), onions and some spices – photographed it and planned to give it to Neil for lunch that day (I made a tiny portion). He ended up being out and then wasn’t home for any meal after that and promptly went to Winnipeg for a conference. What to do? Offer it to our neighbour who happened to be cat sitting for me last weekend for a night. He is one of my main taste testers so i knew he would be up for it (and I left him 2 crème caramels that I am testing for my book as well!). He took all the offerings happily although since then I haven’t heard either way whether he liked it or not. I can tell you I tasted it and it tasted, well, fishy. Just like it’s supposed to taste! So this goes down as “Check – Another recipe down!” Because you can’t like everything, right? For those people who love sardines but not the fuss of de-boning them (though our can had tiny bones) or cooking them, this is a good option and a nice addition to an hors d’oeuvre selection.
Get the recipe for David Lebovitz’ sardine spread here on p 78 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing do. All opinions 100% my own.