09/14/2026
Rillettes de Sardines au Citron & Baies Roses 🇫🇷🌸
Sometimes the simplest little dishes are the ones you can’t stop thinking about!
I was inspired by a sardine appetizer I enjoyed while dining at La Villa Fleurié with my daughter on Réunion Island. I never thought I could enjoy sardines quite this much!
So I came home and created my own version: sardines, lemon, shallot, cream cheese, a touch of Piment d’Espelette, capers—and those beautiful pink peppercorns I brought home from Réunion. 🌿
It takes just minutes to make, is packed with protein and omega-3s, and I love serving it right back in the sardine tin. Add a little toasted baguette and… À Table! 🥖✨
Rillettes de Sardines au Citron & Baies Roses
Lemon Sardine Rillettes with Pink Peppercorns
Ingredients
* 1 can good-quality sardines in olive oil, about 4.4 oz, drained
* ½ cup cream cheese, softened
* 1 small shallot, very finely minced
* Zest of 1 lemon
* 1–2 Tbsp fresh lemon juice, to taste
* 1 tsp pink peppercorns, lightly crushed
* Freshly ground black pepper
* Pinch of Piment d’Espelette
* Capers, for garnish
* Pink peppercorns, microgreens & edible flowers, for finishing
* Toasted baguette or crackers, for serving
Preparation
Drain the sardines and gently split them open; remove the central bones if desired. Place the sardines, cream cheese, shallot, lemon zest, 1 tablespoon lemon juice, crushed pink peppercorns, black pepper and Piment d’Espelette in a small bowl.
Mash together with a fork, keeping a little texture. Taste and add additional lemon juice or seasoning as needed.
Spoon the rillettes back into the original sardine tin for a playful presentation. Garnish with capers, pink peppercorns, microgreens and edible flowers.
Serve immediately, or refrigerate for about 1 hour to allow the flavors to develop. Remove from the refrigerator 10–15 minutes before serving. Keeps refrigerated for up to 2 days.
