Oh….I tried for this French Fridays with Dorie. I really, really did. I bought sardines. I brought them home. I opened the can. I was not freaked out by the little skin-still-on, headless bodies. No. I took one out and scraped the skin off and was going to take the bones out and then the smell hit me. Still, I was strong. “Tuna smells fishy too.”
I got one ready to go and mash up when I thought to myself, “Hmmm, I only have enough cream cheese to do this once. Maybe I’ll try a little piece just to make sure. I’m sure it just tastes like tuna or something, it’ll be fine. But better to make sure.”
Oh my god, I do not like sardines. But, wow, the cat sure does. OF course, I’ve seen some of the other things she’ll eat and well, I’m not sure her approval means all that much. *
I feel like a very bad French Fridays with Dorie citizen but no sardine rillettes for me. Instead….Canned Salmon Rillettes! Hooray!
I hope everyone else had better success with this one than I did. Check out all the blog posts here. My photos of this experiment are below.
Uhhh, sardines. Canned salmon waits patiently in the background, just in case….
Sardine-less-Fail-Rillettes, with decorative paprika on top!
And then also some capers!
The next morning, on a pumpernickel bagel.
* No offense to anyone who like’s sardines! It’s not you, it’s me! Sardines are just not my thing, I guess.
I’m so glad I’m not the only one. Sardines just gross me out. The Salmon was really tempting to try, and it looks delightful on the pumpernickel bagel.
I am glad it isn’t just me…. I think salmon rillettes sounds like a far superior option. I hope the kitty enjoyed 🙂
That’s too funny. I’m sure my cat would have been all over the bowl of rilletes, but we didn’t take her away with us for the Easter weekend. The salmon rilletes recipe looks divine, and I like your adaptation with the canned salmon.
I can’t blame you for having a backup plan. Having made this with sardines, I could see this working well with other kinds of fish. I love fishy spreads for breakfast. I had sardine rillettes on rye toast.
I’m not standing in the corner because I made Rillettes de Thon and I am giving you permission to not head to the corner either. SOme things just don’t work. I couldn’t find “tasters” and didn’t want to throw away food. You, at least, gave it a try. Rillettes are a wonderful spread, paté and I; for one, am glad to be aware of the many different kinds. Mary
lol you are just a recipe ahead of everyone else then 🙂
Please give sardines one more try. But you must use Tiny Tots sardines. They are more expensive but so much better. The ones in your tin are monsters; you’ll get at least four times as many with Tiny Tots and there’s no need to skin and bone.