After the surprisingly tasty grapefruit in Dorie’s crab & grapefruit salad, I was less hesitant to try this week’s sardine rillettes. Mind you, I was nowhere near the “looking forward to it” field, but I had my toes in the “sure, I’ll try it” pasture. I will say that when I described the recipe to several people, the consensus was that the rillettes sounded pretty disgusting. However, I held my head high, mustered up enough courage to buy one tin of sardines (I wasn’t about to buy Dorie’s suggested two tins), and bravely de-boned the little fish packed in olive oil.
After having a couple of bites of the spread on 5-Grain Fiber Selects Wheat Thins, I could barely tell the sardines, with the taste reminding me more of tuna fish salad. The flavor that displeased me, however, was the scallions, as the raw onion-y essence left me almost gagging. Maybe that’s why Dorie suggested using two tins of sardines; to balance out the strength of the scallions. My concern over the sardines made me completely forget that raw onions (another food nemesis!) were in the recipe as well!
For a second time now, Dorie has opened my eyes to a tasty new food. Although I don’t foresee buying anymore sardines in the near future, I will no longer discount them as a bile-inducing ingredient. Baby steps, people. Baby steps.
To see how others fared with the sardine rillettes, check out French Fridays with Dorie where we make recipes from Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.