8 medium radishes (about 1 bunch), cleaned, root ends trimmed
6 tablespoons unsalted butter, room temperature
1 large baguette
Coarse salt and freshly ground black pepper
Several thin slices of smoked salmon
Heat oven to 375º.
Grate radishes on the large holes of a box grater and place on paper towels.
Squeeze out excess liquid and place radishes in bowl.
Add butter and mix well.
Slice baguette in half lengthwise and place in oven.
Toast until crisp and browned.
Remove from oven and cool slightly.
Spread radish mixture on toasted bread and season well with salt and pepper.
Cut crosswise into serving pieces and top with smoked salmon.
Serves 4 to 6
In many bistros scattered about France you will find a snack consisting of whole radishes, a pot of softened butter and a dish of sea salt, all meant to be dipped and eaten together.
I love the combination and decided to mix them together for an easy appetizer. The toasts can also be tossed with smoked trout, grilled chicken or chopped fresh herbs.