Rillettes au thon avec la bière blanche de Silly

Rillettes of tuna

Special recipe with Blanche de Silly
French cuisine / Season : throughout the year
Category : Fish, Starter


Serves 4:
10cl Blanche de Silly
1 tin of organic tuna (140 g after draining)
3 tablespoons fresh cream cheese with herbs
2 hard-boiled eggs
2 shallots
1 bunch of parsley
2 teaspoons of hazelnut oil
pepper and salt


1 / Peel the hard-boiled eggs and crush them with a fork.

2 / Clean the shallots and chop finely. Do the same with the parsley.

3 / Drain the tuna and separate the flakes with a fork.

4 / Fold the tuna into the hard-boiled eggs, shallots and parsley mixture. Season with pepper and salt. Mix in the fresh cream cheese, Blanche de Silly and hazelnut oil.

5 / Arrange on a dish and serve with a crispy green salad and a few slices of ripe tomato.

This recipe with Blanche de Silly was created by Nicole Darchambeau.
Serve with a Blanche de Silly chilled between 4 to 7°C.