Radishes With Lemon Crème Fraîche And Tobiko Recipe

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Ingredients

Directions

Step #1 Trim stems & root ends off radishes; rinse well, & cut in half crosswise.
Step #2 To make each half sit flat, trim off rounded end.
Step #3 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.
Step #4 In a bowl, mix crème fraîche & lemon peel & juice.
Step #5 Add salt to taste.
Step #6 Top or fill radish c equally with crème fraîche mixture (about 1/2 tsp in each), then top equally with tobiko (a scant 1/4 tsp on each).
Step #7 Arrange on a platter.
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