Radishes with butter and sea salt
Sunday 04 July 2010
I like to place this on the middle of the table at the start of a meal for all to take as they please; the recipe below is for individual portions – just multiply according to your number of guests.
It is very important that the butter itself be cold and unsalted; the salt should instead be a crystally garnish on the top. Accompany with thick slices of warm, preferably soda, bread.
A little pool of coarse sea salt
Allow the butter to sit at room temperature until soft, then spoon into a small ramekin and smooth the top with a warm knife. Chill in the fridge.
Wash the radishes well and pat dry. Leave the stalks on, but remove any that are torn or bruised.
Arrange on a plate, place the butter alongside and finish with a little pile of salt.
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