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Bon Appétit

Radishes With Crème Fraîche and Furikake

5.0

(7)

Image may contain Plant Food Vegetable and Radish
Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Aneta Florczyk 

This appetizer is a play on radishes and butter with tangy, saucy crème fraîche and a sprinkle of spicy-umami furikake. You can find furikake, the Japanese seasoning and condiment, in many store-bought styles, but this streamlined homemade version has just five ingredients and is equally versatile on fish, steamed rice, popcorn, or roasted vegetables.

Recipe information

  • Yield

    8 servings

Ingredients

1

toasted nori sheet, coarsely torn

1

Tbsp. mild red pepper flakes (such as Aleppo-style, Maras, or gochugaru)

1

Tbsp. toasted sesame seeds

1

tsp. flaky sea salt, plus more

½

lemon

1½

lb. mixed radishes (such as red, watermelon, and/or black), trimmed

¾

cup (or more) crème fraîche

Special Equipment:

A spice mill

Preparation

  1. Step 1

    Finely grind nori in spice mill; transfer to a small bowl and mix in red pepper flakes, sesame seeds, and 1 tsp. sea salt. Using a Microplane, finely grate zest of lemon half into bowl and use your fingers to work it into nori mixture (this will keep the zest from clumping). Set lemon half aside.

    Step 2

    Cut radishes into a mix of ¼"-thick rounds and 1"-thick wedges, depending on their size (you just want pieces that are easy to pick up and eat).

    Step 3

    To serve, spoon crème fraîche onto one side of a platter or large plate and sprinkle furikake over. Pile up radishes on the other side of the platter. Squeeze juice from reserved lemon half over radishes and sprinkle with a bit of sea salt.

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Reviews (7)

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  • I basically make this except instead of lemon juice I drizzle EVOO.

    • mikeinwny

    • Buffalo, NY

    • 12/21/2020

  • Simple and delicious. I haven't been able to find any watermelon radishes as of late, but regular reds do the trick. A lovely addition to any summer charcuterie set up.

    • Chef_sadgal

    • Los Angeles

    • 7/24/2020

  • sukkah = dukkah :)

    • Anonymous

    • Los Angeles

    • 5/12/2020

  • This was really good. Our radishes were spicy and the creme fraiche really mellowed it. We didn't have furikake so used sukkah... I know totally different flavor profile but it was perfect and used what we had.

    • Anonymous

    • Los Angeles

    • 5/12/2020

  • Amazing! never thought to put furikake on anything other than asian based dishes, but this one is a go. I eat sliced radishes with fresh salted butter almost every damn day, can't wait to try this one out :)

    • goodbyekiss

    • Portland OR

    • 4/15/2020