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Growing Chefs! Ontario Sardine Rillettes with Buckwheat Ployes and Microgreen Salad

Sardine Rillettes with Buckwheat Ployes and Microgreen Salad

“Creamy sardine rillettes with fresh herbs and lemon, served over warm buckwheat ployes with a bright, lightly dressed microgreen salad”
Difficulty
Intermediate
Yield
Serves 4

Rillettes

Ingredients
2 cans sardines (in olive oil), drained3 tablespoons goat cheese2 tablespoons creme fraiche1 teaspoon grainy dijon mustard1 lemon, zest and juice1 tablespoon dill, chopped1 tablespoon chives, chopped1 tablespoon parsley leaves, chopped Salt and pepper to taste

Buckwheat Ployes

Ingredients
1 cup buckwheat flour1 cup all purpose flour2 teaspoons baking powder1/2 teaspoon salt2 cups water Butter for cooking

Microgreen salad

Ingredients
2 cups mixed micro greens, trimmed and washed1 lemon, segmented1 tablespoon lemon juice2 tablespoons grapeseed oil1/4 cup flower seeds
Equipment
Chef's knifeCutting boardMeasuring cupsMeasuring spoonsWhiskMixing bowls of various sizesGraterSmall frying panDish towelTasting spoons

Directions

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

For the rillettes, in a medium bowl, flake the drained sardines with a fork until mostly smooth but still slightly textured.

Add the goat cheese, crème fraîche, and Dijon mustard. Mix until well combined and creamy.

Stir in the lemon zest, lemon juice, dill, chives, and parsley.

Season with salt and pepper to taste.

Cover and refrigerate for at least 30 minutes to let the flavors meld. Bring slightly to room temperature before serving.

For the ployes, in a large bowl whisk together the buckwheat flour, all-purpose flour, baking powder, and salt.

Gradually add the water, whisking until you have a smooth, thin batter (similar to crepe batter). Let rest for 10 – 15 minutes.

In a bowl, whisk together the lemon juice and grapeseed oil. Season lightly with salt and pepper.

Add the microgreens and gently toss to coat.

Fold in the lemon segments and sunflower seeds just before serving.

Get Cooking!

To cook the ployes, heat a nonstick skillet or griddle over medium heat and lightly butter it.

Pour a small amount of batter (about ¼ cup) into the pan. Do not spread it — ploÿes naturally form small holes as they cook.

Cook until the surface is set and bubbly and the bottom is lightly golden (about 1 – 2 minutes). Do not flip.

Remove and keep warm. Repeat with remaining batter, adding butter as needed.

Serve the ployes with the sardine rillettes and microgreen salad.