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.

Chef Jessica Gorin
This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary test

Yield:
Makes 24 appetizers; about 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

J Vineyards & Winery, Russian River Valley, California

Nutrition Facts

26 calories; calories from fat 73%; protein 1.1g; fat 2.1g; saturated fat 1.2g; carbohydrates 0.6g; fiber 0.2g; sodium 5.5mg; cholesterol 19mg.
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