Sardine rillette with piccalilli

Recipe by: Aishling Moore

This classic piccalilli recipe is a fine accompaniment to serve with any dish that’s high in fat. The vinegared crunchy vegetables cut right through the naturally oily sardines.

Sardine rillette with piccalilli

SERVES

2

PEOPLE

PREP TIME

30

MINUTES

COOKING TIME

10

MINUTES

Ingredients

  • For the sardine rillette

  • 2x 90g tins of sardines in olive oil

  • 40g unsalted butter (at room

  • temperature)

  • 1 shallot, finely diced

  • 1 lemon, zested

  • 1 tbsp golden rapeseed oil

  • Freshly ground black pepper

  • Sea salt flakes

  • For the piccalilli

  • 50g salt

  • 250ml water (boiling)

  • 1 head of cauliflower cut into florets

  • 150ml apple cider vinegar

  • 50g brown sugar

  • 1 tsp mustard powder

  • 1 tsp turmeric powder

  • 1 carrot, peeled and diced

  • 1 bulb of fennel, core removed and diced

  • 160g large gherkins, diced

  • To serve

  • 1 tbsp chopped dill

Method

  1. For the Piccalilli

  2. Dissolve the salt in a medium-sized bowl using the boiling water and pour over the cauliflowerflorets.

  3. Place a piece of parchment paper on top of the florets to keep them submerged under the brine.

  4. Leave to sit for 30 minutes until completely cooled.

  5. Strain and discard the brine.

  6. Place a large wide based pot on a medium high heat.

  7. Add the apple cider vinegar, brown sugar, mustard powder and turmeric powder and whisk to remove any lumps.

  8. Add the drained cauliflowerflorets, diced carrot, onion and fennel.

  9. Switch from a whisk to a wooden spoon and toss to coat in the vinegar and spice mixture.

  10. Cook for 8-10 minutes until the vinegar has reduced and thevegetables are just cooked,retaining their shape with acrunchy texture.

  11. Stirring all the time to prevent the base from catching.

  12. Add the diced gherkins and mix well to combine.

  13. Remove from the heat and place in sterilised glass jars. Store in the refrigerator.

  14. Add freshly chopped dill when serving.

  15. For the sardine rillette

  16. Drain the olive oil from thesardines and reserve for another use.

  17. Place the sardines in a small bowl and flake apart using a fork.

  18. In a separate bowl, combine the finely diced shallot and room temperature butter.

  19. Add the flaked sardines to this mixture and fold through.

  20. Add the lemon zest, golden rapeseed oil and season with sea salt flakes and freshly ground black pepper.

  21. Serve with crusty break or crackers and some homemade piccalilli.

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