Radishes with butter and sea salt
An unpretentious but fresh and appetizing appetizer that requires almost no effort and special skills. Radishes with butter and sea salt are suitable for light overtures to lamb and fish dishes in the spring and summer. They are also good company for ouzo, white wine or ice brandy.
- 20 radishes together with the leaves
- 1 packet / 125 g / butter, remove the earlier of the refrigerator and leave at room temperature
- 3 tbsp. Sea salt
Cut the roots of the radishes, but leave a small part, up to 1 cm behind the base. Remove the leaves, except a few of the smallest and fresh petals. Cut each radish in half.
Smear each radish with butter and season with sea salt. The other option is to serve the radishes cut in half on the plateau and the butter and salt individually in bowls and let the guests themselves garnish the radishes according to their own taste.