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Crème de sardine au citron et cornichons (Sardine Cream with Lemon and Cornichons)
Crème de sardine au citron et cornichons (Sardine Cream with Lemon and Cornichons) is a traditional French recipe (from Brittany) for classic starter of tinned sardines with cornichons and mustard flavoured with lemon, cumin and wasabi brough to an emulsion with grapeseed oil. The full recipe is presented here and I hope you enjoy this classic French version of: Sardine Cream with Lemon and Cornichons (Crème de sardine au citron et cornichons).
prep time
10 minutes
cook time
20 minutes
Total Time:
30 minutes
Serves:
10
Rating: 
Tags : Spice RecipesFrench RecipesBreton Recipes
This is a Breton recipe for a starter of creamed tinned sardines flavoured with mustard and incorporating hard-boiled eggs and cornichons.
Ingredients:
125g of tinned sardines in oil
4 cornichons, very finely diced
1 hard-boiled egg
2 teaspoons of mustard
1 dash of wasabi (optional)
80ml of grapeseed oil
1/2 unwaxed lemon (finely-grated zest and juice)
1 pinch of ground cumin
a few sprigs of parsley or chervil
Method:
Debone the sardines and place the flesh in a mixing bowl. Crush lightly with a fork then add the cornichons, chopped parsley, mustard, wasabi (if using), cumin, lemon zest and lemon juice.
Mix everything well together then dice the eggs and mix with the other ingredients. Gradually incorporate the oil from the sardines.
Transfer to your refrigerator and chill for at least 2 hours before serving.
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