Watermelon Radishes with Smoked Salmon & Creme Fraiche


I was lucky enough to find a basket of those big, beautiful watermelon radishes at a local winter farm stand in NJ.  I was so happy, you'd think I won some money.

They last a long time wrapped in a damp paper towel in a ziploc bag in the crisper drawer in the fridge.    Like, a long time.  Months.

I've been slicing them into winter citrus salads and using them on avocado toast for pretty instagram pics, but it's time they had a recipe of their own.

Here it is.  

These beautiful canapes are inspired from the cookbook Pescan, but of course, I did my own thing.

I will forever make these for guests (and as a light lunch for myself).  
They are easy to put together and healthy and delicious.   

Did I mention how pretty they are?

Watermelon Radish w/ Smoked Salmon (adapted from Pescan):

2 large watermelon radish
1/2 lb. sliced smoked salmon
creme fraiche 
red onion
fresh dill
smoked salt for sprinkling

Slice the radishes into thin, but stable rounds with a sharp knife (you want them thick enough to pick up with your hands).

Lay out the rounds on a platter.

Plop a small amount of creme fraiche in the middle of each radish round.

Next, fold a piece of smoked salmon on top.  Dot the creme fraiche with capers.
Next, some minced red onion and a fresh dill sprig.

I love smoked salt from Greece, so I sprinkle on top just before serving.

You can make these an hour ahead, kept in the fridge.