Radishes, Cultured Butter and Flaky Salt Board
A French-style aperitif plate in its simplest form: very cold, crisp radishes, soft cultured butter, flaky salt and good bread. It is one of those things that is better the less you do to it.
- Vegetarian
- Contains dairy
Method
Trim the radishes, leaving about 2 cm of the green stalk. Soak in iced water for 20 minutes so they turn glassy and crisp.
Mash the butter with the chives and lemon zest until just combined. Spoon into a small dish and make a swirl with the back of a spoon.
Dry the radishes and arrange them on a board. Put the butter and salt dish in the middle.
Warm the bread and serve alongside.
To eat, dip a radish into the butter, then into the salt.
Serving ideas
Terrific as a start to a longer dinner. A glass of something cold and dry is the obvious partner.
•Variations
Make it yours
Flavoured butters
Try miso butter, anchovy butter or smoked paprika butter.
Extra crunch
Add cucumber sticks, fennel wedges or baby carrots.
Seasonal
In spring add shelled peas and broad beans in their pods.
