Radishes with Lemon Crème Fraîche and Tobiko

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)

Preparation

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