| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
July 1991 |
1 |
servings |
INGREDIENTS
| 35 |
|
Radishes; halved crosswise, |
|
|
; up to 40 |
| 8 |
oz |
Cream cheese; softened |
| 1/2 |
ts |
Freshly grated lemon zest |
| 1 |
tb |
Fresh lemon juice |
| 2 |
tb |
Minced fresh dill |
| 3 |
tb |
Salmon roe |
INSTRUCTIONS
Trim the end of each radish half so that the half will stand upright and
with a small melon-ball cutter hollow out the radishes. The radishes may be
hollowed out 8 hours in advance and kept chilled in a bowl of water. Drain
the radish shells, inverted, on paper towels for 5 minutes. In a bowl with
an electric mixer beat the cream cheese on high speed for 5 minutes, or
until it is very light and fluffy, beat in the zest, the lemon juice, the
dill, and salt and pepper to taste, and fold in the salmon roe. Transfer
the mixture to a pastry bag fitted with a 1/2-inch plain tip and pipe it
into the radish shells.
Makes about 75 hors deoeuvres.
Gourmet July 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Famous last words: I did it my way”