From One Good Dish David Tanis  Serves 41/2 lb Red Radishes or Daikon Sea Salt 1/4 cup Creme Fraiche, or a little more A few drops of Milk (optional) Pepper With a mandoline or a sharp knife, slice the radishes as thin as possible.  Arrange the slices on a platter.  Sprinkle lightly with salt.    If the creme fraiches is quite thick, beat it with a spoon for a minute to lighten it up or thin with a few drops of milk or water.  Spoon it generously over the sliced radishes.  Finish with as much freshly ground pepper as you like.  Optional: A drizzle of fruity olive oil, about 1 TB is a delicious indulgence spooned over the creme friache as the last minute You can also serve the radish salad on thinly slice rye bread for great little open-faced sandwiches.