This recipe takes less than 5 minutes to make and doesn't require any cooking. I like to eat these rillettes on toasted sourdough bread but you can also use it in sandwiches or as a dip for vegetables.
You can adapt this recipe to any kind of canned fish.
Ingredients
140 g -- 4.9 oz of canned sardines in oil (get rid of the oil when opening the can)
150 g -- 5.3 oz of cream cheese
2 teaspoons of lemon juice
1 scallion
1 pinch of salt
1 pinch of pepper
1 pinch of cayenne pepper
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