Pork Rillettes Tartines
Ingredients
- 250 gTraditional pork rillettes (at room temperature)
- 4 pcCountry bread (thickly sliced)
- 6 pcSweet and sour gherkin (sliced)
- 0.5 pcRed onion (thinly sliced)
- 2 tbspWhole grain mustard
- 0.3 pcFlat-leaf parsley (chopped)
- 1 pinchBlack pepper ground
Method
A thick slice of toasted farmhouse bread, still warm, topped with a generous layer of pork rillettes. The fat melts slightly into the crumb, releasing aromas of slow-cooked meat enhanced by the bite of mustard and the sharp acidity of pickles.
- 1
Slice the farmhouse bread. Place under the grill or in a toaster until the crust is well-colored and the crumb is crispy to the touch.
- 2
Thinly slice the red onion into rings. Slice the pickles on a bias for a clean presentation. Roughly chop the flat-leaf parsley.
- 3
Spread a thin layer of wholegrain mustard on the warm bread. Spread the rillettes generously; they should be soft. Arrange the onions and pickles, then finish with a pinch of black pepper.
Frequently asked questions
How do you get this dish right?
- Take the rillettes out of the fridge 30 minutes before serving so the fat is soft and easy to spread.
- Toast the bread at the very last minute: the contrast between the warm bread and the cool rillettes is key.
How long does this dish keep?
Tartines do not keep once assembled as the bread softens. Keep rillettes refrigerated in their original container.
