Radishes with Cultured Butter

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Baby Radishes with Pepe Saya Cultured Butter & Olsson's Sea Salt Flakes

I heard about this way of serving radishes many years ago, but it made no sense. Then one day I was served the most beautiful baby radishes with cultured butter and salt flakes – and they were delicious! So this is one of those recipes that is so basic it isn’t even a recipe. It’s all about fabulous produce: gorgeous baby radishes, Pepe Saya cultured butter and Olsson’s natural salt flakes. Fresh baby radishes (and other raw veggies) are also great dipped into creamy aïoli (see video below). Pair these radishes with a French rosé such as Palm Par L’Escarelle organic rosé from Provence, a perfect spring quaffer that will standup to the spice of the radish and cut through the richness of the butter. 

Serves 4 as an appetizer

Ingredients
  • 1 bunch baby radishes
  • 100g cultured butter (3½oz)
  • Salt flakes, to tast
Method
  1. Soak radishes in cold water for 30 minutes or so.
  2. Pat dry and discard any discoloured leaves.
  3. Place on a platter with butter and salt.
  4. To eat, smear some butter on a radish, dip in salt and enjoy (eat the greens too, or save them for a salad)!
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