James Carrier Photo by: James Carrier

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.

Sunset NOVEMBER 2003

  • Yield: Makes 24 appetizers; about 12 servings


  • 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)


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.

Nutritional Information

Amount per serving
  • 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