Radishes With Nori-Lemon Butter
Nothing gives off swanky Norwegian restaurant vibes more than a minimalist platter of seaweed butter and radishes. No one needs to know how ridiculously easy it actually is to make. There are very few ingredients here, so spring for some top-notch cultured or European-style butter (and in true restaurant fashion, make sure to tell everyone about it multiple times). We recommend using roasted and seasoned seaweed here (which is different from the sheets used for sushi) as it adds more flavor. A mix of radishes—regular, breakfast, watermelon—keeps things lively.
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Ingredients
8 servings
½
½
½
2
Preparation
Step 1
Vigorously mix zest of 1 large lemon, ½ cup (1 stick) unsalted butter, room temperature, ½ tsp. freshly ground pepper, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl to combine. Crush two .35-oz. packages salted toasted seaweed snack into bowl and mix well. Taste and season nori-lemon butter with more salt if needed.
Step 2
Scrape nori-lemon butter onto the edge of a platter. Arrange mixed radishes, trimmed, halved, quartered, and/or sliced, around and pile a large pinch of flaky sea salt alongside.