Radishes with Lemon Sour Cream


I may never eat radishes without lemon sour cream again. That’s how much I liked this recipe.

The original recipe called for either creme fraiche or sour cream, but either works since creme fraiche is simply a milder version of sour cream. I think marscarpone would also work well here. I didn’t have a lemon to zest so I added extra lemon juice. It worked well. Orange zest/juice would also be tasty.

Also, I didn’t have tobiko (roe) on hand (cause who does?), so I added a little more kosher salt to compensate for the tobiko’s salty crunch. I will grant you that the finished product would have been prettier with multicolored tobiko on top (like in the original recipe’s picture), but there you are.

The recipe:


8 Radishes

I TB sour cream

1 tsp lemon juice

Salt (to taste)

TKT: 10 minutes

Yield: 2 servings

Wash radishes. Trim stems and cut off root ends.


Scoop out the center of each radish.


In a bowl, mix sour cream, lemon juice, and salt.


Fill the radishes with the sour cream mixture. Serve.



5 responses to “Radishes with Lemon Sour Cream

  1. That sounds like a great idea and we have plenty of local radishes and lemons to make this work. Have you ever made your own sour cream?

  2. Pingback: This Week’s Bag – 4/12/14 | The CSA Experiment·

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