Radishes with Lemon Crème Fraîche and Tobiko

Radishes with Lemon Crème Fraîche and Tobiko
Photo by James Carrier

Ingredients

  • Salt
  • About 3 tablespoons plain or wasabi-flavored tobiko (or some of each)
  • 12 radishes (about 1 in. wide)
  • ¼ cup crème fraîche or sour cream
  • ½ teaspoon lemon juice
  • ½ teaspoon grated lemon peel

1. Trim stems and root ends off radishes; rinse well, and cut in half crosswise. To make each half sit flat, trim off rounded end. If crème fraîche or sour cream is runny, use a small melon baller to scoop out centers of radishes, making depressions to hold filling; if crème fraîche is thick, lea...

View full recipe at My Recipes

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