Peel and deseed the tomato, cut it into small dice and set aside Open the cans of sardines, remove the skin Put the flesh in a bowl, add the fresh cheese and crush roughly with a fork Season with salt, white pepper and paprika, taste and check if the seasoning suits you Then choose the container you prefer to put the rillettes in Decorate with tomato dice and chopped chives
Chef Patrick's Comment
Classic sardine rillettes recipe, next time try making them with finely sliced small onions, both whites and greens.
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