sardines rillettes with preserved lemons

Another preparation to spread or dip in with all sorts of sticks like vegetables, grissini, chips… it’s also very good as a filling for salad or chicory leaves.

Crush 350g of preserved sardines (preserved in olive oil – with the skin and the bones – it’s about 4 cans), add the juice of a lemon and 1 homemade minced preserved lemon (don’t forget to rince it well first). Add a bunch of chopped fresh coriander and some pepper.

It’s not necessary to add salt as the preserved lemons and the sardines already are.

For the homemade preserved lemons recipe, see http://granosalis-eng.blogspot.com/2010/08/preserved-lemons.html

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