Adapted from Heidi Swanson’s Near and Far
1 bunch radishes, sliced (if small french breakfast type, leave whole)
1 sheet of nori
½ cup unsalted butter, at room temp
¼ tsp fine-grain sea salt
1/4 tsp lemon zest
4 tsp toasted sesame seeds
¼ tsp ground cayenne pepper
½ tsp ground toasted cumin
Wash and trim the greens from the radishes , dry well, slice and arrange on a plate.
To make the compound butter, start by toasting the nori. If you have a gas burner, you can carefully wave it across the flame until it brightens and crisps up. Alternately, you can toast it in the oven at 350 on a baking sheet or on a skillet. Let cool, then crumble and chop into the smallest flecks you can manage. Set aside.
In a bowl, cream the butter using a spoon until light, then add the nori, salt , lemon zest, sesame seeds, cayenne, and cumin. Stir until all of the ingredients are evenly distributed. Serve with the radishes.
Makes ½ cup Butter