Thanks to the Rillettes discussion upthread, I finally made use of the multipack of sardines that has been sitting around for too long.
I used Martha Rose Shulman’s base recipe just with yogurt and slightly adjusted the flavors for the audience – I’m taking it to a dinner party, and while they all love tuna spuma, sardines are a lot fishier!
So I added a splash of balsamic vinegar in addition to the lemon juice and instead of olive oil I used a tsp of toasted sesame oil and a tbsp of cold butter (so it sets faster).
I tasted it before & after the extras – the sweetness of the balsamic softened the fishiness a bit, and the toasted sesame oil added a lovely but subtle roundness.
Base recipe: 2 cans of sardines + 4 tbsp greek yogurt + 1 tbsp creme fraiche (didn’t have any) + 1-2 tbsp lemon juice + 1-2 tbsp chives
Definitely lighter than the usual tuna spuma recipe I use, as it swaps all the butter in that for greek yogurt!
