Radishes with Lemon Crème Fraîche and Tobiko
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.
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- Calories: 26
- Calories from fat: 73%
- Protein: 1.1g
- Fat: 2.1g
- Saturated fat: 1.2g
- Carbohydrate: 0.6g
- Fiber: 0.2g
- Sodium: 5.5mg
- Cholesterol: 19mg
- 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)
- 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.
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