Ingrédients
-
Preparing the rillettes
-
Other recipe preparations
-
Presentation
- 1 tbsp
Étapes
Step 1/3 : Preparing the rillettes
- Mashed sardines: Drain the sardines, remove the central bone and mash with a fork. Add the lime juice and cream cheese. Lightly salt and pepper as desired. Mix to obtain the consistency of fish spread. Set aside.
Step 2/3 : Other recipe preparations
- Peel the avocado, remove the stone and slice thinly width ways.
- Use a sharp knife to slice the apples vertically.
Step 3/3 : Presentation
- Lay a slice of apple on a plate, spread a layer of sardine mixture over the top, then add several slices of avocado.
- Repeat twice and place a final slice of Pink Lady® on the top.
- Make three more millefeuille following the same method.
- Juice the lemon in a bowl. Add the rapeseed oil, cider vinegar, and pepper a mix well.
- Pour sparingly over each millefeuille and then sprinkle pomegranate jewels and linseeds over the top.
-
Preparing the rillettes
- 1 citron vert
- Poivre du moulin
- 200 g de fromage frais au lait de vache
- 250 g de sardines à l'huile
-
Other recipe preparations
- 2 pommes Pink Lady®
- 1 avocat
-
Presentation
- 1 half citron jaune
- Poivre du moulin
- 1 tbsp
- 1 tbsp de graines de lin
- 50 g de grenade
- 4 tbsp d'huile de colza
The community in the kitchen
Have you tried this recipe? Send us your photos so we can share them and showcase your culinary skills! Be part of our selection and inspire other foodies.
Send my photos
