Crème de sardine with whisky

Conserverie La Belle Iloise

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A deliciously thick cream with a touch of whisky

This cream is the first”spreadable” finalized by Belle Iloise in 1968. It is a recipe validated and very appreciated for many years now.

After collected the frying of sardines, we collected the flesh and we add a point of whisky. The result is perfect and permits to savour your sardines in a new form. 

To surprise your guests and innovate, you can test the mille-feuille of zucchinis with some sardines cream.

  • Preparation: 25 minutes
  • Cooking: 30 seconds
  • Quantity: 24 pieces


  • 2 boxes (126g) of Belle – Iloise sardine cream and whisky
  • 1 chopped clove of garlic
  • 1 coffee spoon of chopped parsley
  • 1 small zucchini
  • 2 soup spoons of mashed potato in bag
  • 2 slices of yellow lemon
  • 1 pinch of pepper
  • 3 pinches of salt
  • 3 soup spoons of water
  • Some pink berries for the decoration


  • Mix in a salad bowl: the garlic, the parsley, the flakes of purée, the salt, the pepper and the sardine cream.
  • Add three spoons of water, mix and let thicken in your refrigerator.
  • Meanwhile, make fine lamellas of zucchini lengthwise with a vegetables razor (or a peeler).
  • Plunge these lamellas into salted boiling water for 30 seconds
  • Then in cold water to stop the cooking.
  • Drain them on some absorbing paper.
  • Drop one lamella of zucchini and roll up on a coffee spoon
  • Put on the slice and decorate every preparation with some lemon (without any skin) and 2 at 3 pink berries
  • Keep at cool until you serve it


You can decorate your dish with some green pepper or with a slice of olive   

Composition :
sardines (54%), extra virgin olive oil, butter, tomato purée, whisky (2.4%), spices, lemon extract.
Average nutrition facts For 100g
Energy 398 / 1666.35 kcal / kJ
Total fat 37.9 g
  Saturated fat 12.09 g
Carbohydrate 2.9 g
  Sugar 0.6 g
Proteins 10.9 g
Salt 0.6 g
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