Rillettes Tartines with Horseradish and Pickles

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.

• Prep: 15 min
• Cook: 0 min
• Difficulty: Easy
• Calories: 482
• Protein: 17 g
• Carbs: 56 g
• Fat: 22 g

Ingredients

• 4 pc Rye and wheat bread ( sliced )
• 200 g Le Mans pork rillettes ( at room temperature )
• 1 tbsp Horseradish ( paste )
• 4 pc Sweet and sour gherkin ( sliced on a bias )
• 0.5 pc Red onion ( thinly sliced )
• 1 tbsp Chives fresh ( chopped )
• 1 pinch Black pepper ground

Instructions

1. Bread preparation

   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. Base seasoning

   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. Spreading the rillettes

   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. Garnish and finishing

   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.

Chef's tips

• 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.

Storage

Consume immediately to keep the bread crispy. Rillettes can be kept for 5 days in the fridge in their jar.