- 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
- About 3 tablespoons plain or wasabi-flavored tobiko (or some of each)
- calories 26
- caloriesfromfat 73 %
- protein 1.1 g
- fat 2.1 g
- satfat 1.2 g
- carbohydrate 0.6 g
- fiber 0.2 g
- sodium 5.5 mg
- cholesterol 19 mg
How to Make It
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.
In a bowl, mix crème fraîche and lemon peel and juice. Add salt to taste.
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.