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Radishes with Lemon Crème Fraîche and Tobiko





Yields
Makes 24 appetizers; about 12 servings

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.

Radishes with Lemon Crème Fraîche and Tobiko




James Carrier
 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)
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 26Calories from Fat 73
% Daily Value *
Total Fat 2.1g4%

Saturated Fat 1.2g6%
Cholesterol 19mg7%
Sodium 5.5mg1%
Total Carbohydrate 0.6g1%

Dietary Fiber 0.2g1%
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.