Rillettes of sardines

Packed with goodness, including Omega 3, this recipe can be made with few ingredients and in a hurry. You can leave all your excuses at the door: even with two left hands and a big rush, you'll make it. I swear.

A recipe as practical as a Swiss Army knife

These rillettes are perfect: they're great for when you don't have time to prepare something healthy to snack on, they're easy to take everywhere, they're ideal for a picnic and very nourishing after an outdoor activity. You can see why I chose them...and that it's a recipe that I often prepare for a hike. 

Rillettes of sardines

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Aperitif/Buffet
Cuisine: Switzerland
Difficulty: very easy
Servings: 4


  • 2 cans of sardines in olive oil
  • 3 eggs
  • 2 lemons
  • 4 tbsp d'huile d'olive
  • ½ bunch of chives
  • Country bread to serve


  • Harden the eggs in boiling water for 10 minutes, cool, and then pop them.
  • Squeeze the lemons, chop the chives
  • Drain the sardines, mash them with a fork in a soup plate, with the hard-boiled eggs. Mix well.
  • Add lemon juice, olive oil and chives.
  • Mix well once again to obtain a homogeneous texture and set aside in a cool place.
  • Serve with country bread, lightly toasted if you wish.


Recipe adapted from the book "Running food"by Nicolas Aubineau, Ed Mango
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