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.
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.