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Radishes with salad onion butter & rye bread
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by Diana Henry
125g butter, slightly softened
3 salad onions, trimmed and very finely chopped
200-400g Duchy Organic Bunched Radish, leaves intact if possible
Sea salt flakes, to serve
8-12 slices of rye bread
1. Mash the butter in a bowl with the salad onions (or pound in a mortar and pestle). Cover and put in the fridge.
2. When the butter is firm enough to shape, put it onto a piece of greaseproof paper and, using the paper, form it into a log. Wrap it in the paper and twist the ends. Keep in the fridge.
3. Wash the radishes well, making sure you get the dirt off the leaves and from around the top. Leave on the freshest leaves (if any are discoloured, remove them).
4. Take the butter out of the fridge to give it time to soften a little. You want it to be cold, but not hard. Serve the radishes with sea salt, the butter and slices of rye bread.
Typical values per serving:
This recipe was first published in July 2020.