Ingredients
Check off ingredients as you go
Serves 4
- 1 can of sardines in oil (drained)
- 4 to 6 tablespoons cream cheese or soft cheese (like St Moret)
- 2 tablespoons lemon juice
- 5 large fresh basil leaves, chopped
- Green peppercorns (optional)
- Salt, pepper
Open the can, don’t throw it away - you can use it as a serving container. In a small bowl, flake the sardines with a fork.
Add the cream cheese, lemon juice and chopped basil. Mix everything together. Season with pepper. Transfer to the can or a ramekin.
Serve chilled with good baguette bread that you’ve lightly toasted, breadsticks, or in endive spoons, just like my tuna rillettes.
Variations
- You can replace the sardines with mackerel.
🐟 To learn more about fish in Israel, I’ve written a practical guide and French-Hebrew fish lexicon to help you navigate and discover the choices available to you!