Sardine rillette with piccalilli

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