Food and Travel Magazine | Sardine rillettes with whisky and…
Sardine rillettes with whisky and cauliflower cream
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Ingredients
- 6 large canned sardines
- 100g salted butter
- 2 tbsp whisky
- 30ml double or whipping cream
- 200g cauliflower
- 85ml double cream
- 6 slices white bread
- 50g clarified butter
- splash of sherry vinegar
- 3tbsp olive oil
- sprig coriander
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