Radishes with Lemon Crème Fraîche and Tobiko
James Carrier
Notes: Jessica Gorin, chef at J Vineyards & Winery (888/594-6326) in California's Russian River Valley, serves these pretty appetizers with a 1998 J Vintage Brut. They can be made up to 2 hours ahead; cover and chill. Tobiko (flying fish roe) is available in Japanese markets and specialty food stores.
How to Make It
Step 1
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, leave radish halves flat.
Step 2
2
In a bowl, mix crème fraîche and lemon peel and juice. Add salt to taste.
Step 3
3
Top or fill radish cups equally with crème fraîche mixture (about 1/2 teaspoon in each), then top equally with tobiko (a scant 1/4 teaspoon on each). Arrange on a platter.
Ingredients
12 radishes (about 1 in. wide)
1/4 cup crème fraîche or sour cream
1/2 teaspoon grated lemon peel
1/2 teaspoon lemon juice
Salt
About 3 tablespoons plain or wasabi-flavored tobiko (or some of each)
Directions
Step 1
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, leave radish halves flat.
Step 2
2
In a bowl, mix crème fraîche and lemon peel and juice. Add salt to taste.
Step 3
3
Top or fill radish cups equally with crème fraîche mixture (about 1/2 teaspoon in each), then top equally with tobiko (a scant 1/4 teaspoon on each). Arrange on a platter.
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