Rillettes Tartines with Horseradish and Pickles
Ingredients
- 4 pcRye and wheat bread (sliced)
- 200 gLe Mans pork rillettes (at room temperature)
- 1 tbspHorseradish (paste)
- 4 pcSweet and sour gherkin (sliced on a bias)
- 0.5 pcRed onion (thinly sliced)
- 1 tbspChives fresh (chopped)
- 1 pinchBlack pepper ground
Method
A dense slice of rye bread, generously spread with creamy pork rillettes. The heat of horseradish and the crunch of sweet and sour pickles cut through the richness of the meat.
- 1
Slice the rye and wheat bread into one-centimeter thick slices. Toast them briefly so the crust is firm and the center remains soft.
- 2
Spread a thin layer of horseradish on each slice. The layer should be translucent, just enough to bring heat without masking the taste of the meat.
- 3
Place the room-temperature rillettes on the bread. Use the back of a spoon to distribute the meat fibers evenly to the edges of the tartine.
- 4
Thinly slice the red onion into rings and cut the sweet and sour pickles on a bias. Arrange on top of the rillettes with chopped chives and a turn of the pepper mill.
Frequently asked questions
How do you get this dish right?
- Take the rillettes out of the fridge 30 minutes before: they will be softer and won't tear the bread.
- Horseradish loses its punch with heat, so only spread it on lukewarm or cold bread.
How long does this dish keep?
Consume immediately to keep the bread crispy. Rillettes can be kept for 5 days in the fridge in their jar.
