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
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.