Smoked Sardines Rillettes

By Martha Rose Shulman

Updated Aug. 9, 2024

Smoked Sardines Rillettes
Andrew Scrivani for The New York Times
Total Time
20 minutes
Rating
4(216)
Comments
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Canned smoked sardines are easy to come by, and if you eat fish (especially if you are trying to find ways to eat more fatty fish because of their high omega-3 values), they should be a staple in your pantry. Look for Pacific sardines, which are a Best Choice on the Monterey Aquarium Seafood Watch list. (Atlantic and Mediterranean are poor choices.) Like the other rillettes posted on this week’s Recipes for Health, you can use these as a spread for bread or crackers, or as a filling for peppers or endive leaves or cherry tomatoes. The rillettes also go well with lentils, like the smoked trout rillettes featured earlier this week. The crème fraîche is optional but recommended (you could substitute olive oil or yogurt); I like the way it loosens and enriches the mixture.

Featured in: Lentils With Smoked Trout Rilletes

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Ingredients

Yield:About 1 cup, serving 6
  • 6ounces (usually 2 cans) smoked sardines in olive oil, drained and filleted
  • 2tablespoons extra virgin olive oil
  • 4tablespoons plain Greek yogurt
  • 1tablespoon crème fraîche (optional; can substitute yogurt or olive oil)
  • 1 to 2tablespoons fresh lemon juice (to taste)
  • 1 to 2tablespoons minced chives (to taste)
  • Freshly ground pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

115 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 1 gram sugars; 8 grams protein; 94 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium bowl, break up sardines and mash with fork. Work in olive oil, yogurt and crème fraîche. Work in lemon juice and stir in minced chives and pepper. Refrigerate for 1 hour or longer. Allow to soften for 30 minutes before serving.

Tip
  • Advance preparation: This keeps well for 4 to 5 days in the refrigerator.

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Ratings

4 out of 5
216 user ratings
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Comments

G Scott

Why do I drain the olive oil and then add olive oil?

KW

So, did it myself, excluded adding olive oil, used 5.5 Tbsp 2% Greek yogurt and 1 Tbsp Lite Sour Cream. called it 4 servings at 111 calories each, per MyFitnessPal. Very very tasty, will definitely make it again.

Suzanne

I've made this several times, with minced celery instead of chives. It is delicious. Everyone who tries it loves it.

Prairiedogg

July 15 2025 plenty good similar to NYT Cookbook Sardine Canapes by Craig Claiborne. I followed his recipe before looking at this website. 1 can sardines 2 T lemon juice 1 T mayonnaise 1 T heavy cream Tabasco to taste 1/2 t dried mustard His recipe called for draining sardines as well. Why? My thought: don't drain. He says serve on toasts with slices of boiled egg Then add whatever you want: minced onion, celery, capers, olives, parsley, chives. I'm checking the box that says cooked.

Aimee

I left in the oil from one of the cans of sardines in place of the olive oil. Flavor was outstanding! Texture was a bit runny, but I didn’t refrigerate it for the recommended time. Next time I will drain the sardines add the reserved oil a little at a time, aiming for a spreadable consistency.

Janet

I used the oil in the tin, added spring onions, parsley and a little sour cream instead of creme fraiche. Was very popular with guests.

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