Pork Rillettes Tartines

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.

• Prep time: 15 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 517
• Protein: 16 g
• Carbs: 54 g
• Fat: 25 g

Ingredients

• 250 g Traditional pork rillettes ( at room temperature )
• 4 piece Country bread ( thickly sliced )
• 6 piece Sweet and sour gherkin ( sliced )
• 0.5 piece Red onion ( thinly sliced )
• 2 tbsp Whole grain mustard
• 0.3 piece Flat-leaf parsley optional ( chopped )
• 1 pinch Black pepper ground

Instructions

1. Toast the bread

   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. Prepare the garnish

   Thinly slice the red onion into rings. Slice the pickles on a bias for a clean presentation. Roughly chop the flat-leaf parsley.

3. Assemble the tartines

   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.

Chef's tips

• 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.

Storage

Tartines do not keep once assembled as the bread softens. Keep rillettes refrigerated in their original container.