Radishes, butter, and salt are one of the most classic food combinations out there.
Usually I've seen instructions to swipe whole radishes through cold butter and dip them into sea salt. This is all well and good if you want a huge mouthful of radish, but it can get a little spicy for me. So instead I thought I'd make a quick compound butter and spread the resulting tasty mess on slices of sourdough baguette. Then I added some fresh dill, because we had a big bunch and it's delicious with crispy radish. Perfect!
This is one of those recipes you can adjust to suit your tastes. Do you like lots of crunch and spice? Add more radish. Do you want all the dill? Add more dill. You're going to be spreading this on bread anyway -- a fairly neutral palette -- so I recommend going for large amounts and strong flavors.
If you want to chill your butter before using -- maybe so you can let a slice of it melt on top of a piece of poached salmon later -- you can shape it into a cylinder by wrapping it in plastic wrap, rolling it to an even thickness with the palm of your hand, and twisting the plastic together at each end. Then just stick the packet in your refrigerator for future application.
And if you want to make this into a schmear instead of a compound butter, you can switch out the butter for cream cheese. This is definitely on my short list of things to make before the dill is all gone.
Radish and dill compound butter
2-3 radishes (3 tbsp grated)
1 1/2 tbsp fresh dill
4 tbsp softened butter
salt and pepper to taste
Shred your radishes on a box grater or microplane. Finely chop your dill.
Mix the shredded radish, dill, and butter together thoroughly. Season with salt and pepper, taste, and adjust.
Spread on the bread of your choice and eat. Otherwise, wrap in plastic wrap and chill for future use.
John and I may have polished off our entire batch, as well as an entire baguette, and called it lunch. Cold rosé is optional.
What are you spreading on bread lately?
6 comments:
This looks like heavenly summer in a butter!!
I never loved radishes until I had them on buttered toast...though I suspect I'd love them even more mixed into this butter!
Radishes are my favorite. I've been known to buy them at the store and eat them like candy as soon as I get them home and cleaned. They're so good. I've found they aren't nearly as spicy as I remember them to be. Or maybe my tastebuds are losing it. Regardless this compound butter sounds amazing. I doubt I'd ever get them that far though. I'm such a sucker.
I really like butter, radishes and salt on toast - this version looks even kickier! ;) Not sure that's a word. Yum!
I resisted the whole idea of radishes and butter. It made no sense to me, until I tried it, and found it was one of those rare combinations whose sum is greater than its parts. Now you've gone and raised the bar. GREG
This brings back memories. When I was little, my Dad used to make radish sandwiches for us in the summer. Butter on bread/toast (sometimes rye bread), sliced radishes on top and salt over. Really like the variation of the compound butter with the addition of dill!
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