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Radishes with Lemon Crème Fraîche and Tobiko

James Carrier
Yield 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.


  • 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)

Nutrition Information

  • 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

  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.

  2. In a bowl, mix crème fraîche and lemon peel and juice. Add salt to taste.

  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.

J Vineyards & Winery, Russian River Valley, California