Thinly sliced radishes, whipped citrus butter, shallots, capers and minced herbs on toasted whole-grain bread
Preparation time: 20 minutes
Yield: 8 servings
For the Whipped Citrus Butter
8 Tbl butter, softened
Zest of ½ lemon
Zest of ¼ orange
½ tsp salt
¼ tsp freshly ground pepper
For the Sandwiches
8 slices Westphalian bread OR very thinly sliced pumpernickel bread, toasted, cooled
1 bunch radishes, trimmed, rinsed, very thinly sliced
1 shallot, peeled, very thinly sliced
1 Tbl capers, drained, minced
1 Tbl minced parsley
½ tsp minced tarragon
1 tsp coarse salt
1 tsp freshly ground pepper
Place butter, lemon zest, orange zest, salt and pepper in the bowl of an electric mixer fitted with the whip attachment. Beat on high speed until very light and fluffy, scraping down the sides of the bowl twice during mixing, about 5 minutes. Transfer to small bowl, hold at room temperature.
Spread 1 tablespoon of the butter mixture atop a piece of toasted bread. Place radish slices on top of butter mixture, slightly overlapping them like shingles. Repeat with remaining bread and radishes.
Garnish with shallots, capers, parsley, tarragon, salt and pepper, dividing evenly among the toasts. Serve at once.