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Butter dipped radish with sesame and nori
These impressive little bites will start off any menu or dinner party with style! Peppery radishes are coated in a rich butter and a salty, toasty mixture of nori and sesame seeds.
SERVES
6
TO
8
Ingredients
Nori Soil
- 2 sheets nori, toasted and crushed by hand
- 1/4 cup (30ml) black sesame seeds, toasted
- 1 teaspoon (5ml) salt
Radishes
- 20 baby radishes, green tops intact, trimmed of any wilted or dark leaves
- 1 pound (454g) salted butter, room temperature
Directions
Nori Soil
- Combine the nori, black sesame, and salt in a spice mill and pulse until you reach a ‘soil-like’ texture.
- Set aside.
Radishes
- Gently wash the radishes in ice water, removing any dirt from the greens. Dry them well.
- Temper the butter in a double boiler over moderate heat. Whisk constantly until it thickens and stabilizes to the consistency of melted chocolate. Whisk in a bit of cold butter if it overheats.
- Once tempered, let the butter stand at room temperature for five minutes.
- Dip the bottom half of the radish into the tempered butter. Remove radish from butter slowly so that the butter coats the radish well. Gently shake away any excess.
- Dip one side of the butter-coated radish in the nori-sesame soil.
- Place the butter-coated radish on a lined and rimmed baking sheet, with the leaves hanging over the rim. Let the radishes stand at room temp for 20 minutes.
Serve
- Present as canapes with the soil on the plate and the butter facing up. Enjoy!
