The gorgeous weather we've been having in Boston makes me want to drop everything and spend every waking moment outside (or in the kitchen cooking the spring veggies). You know what this means, don't you? I might have to do the unthinkable and spend a bit less time blogging. Gasp!But I just had to tell you about this radish spread. It's as addictive as being outside on a beautiful spring day. It has only 3 ingredients and takes 2 minutes to make. So you have absolutely no excuse not to try it. If you like radishes, you'll love it. If you don't like radishes, you'll change your mind about them, I promise.
My favorite spring open-faced sandwich is a slice of bread with this radish spread and smoked salmon. Mmm -- particularly good when eaten on a picnic.
Radish spread
10 medium radishes, trimmed and quartered
2 Tbsp chopped shallots (or white parts of scallions)
8 oz whipped or regular cream cheese
Salt and pepper
- Combine radishes and shallots in a food processor and process until finely chopped.
- Add cream cheese and process until smooth scrapping down the sides of the processor bowl as necessary.
- Remove to a container and season with salt and pepper. Store covered in the fridge and use within 3 days.
10 comments:
Great advice about the picnic!
And great recipe ... we love radishes. I will most certainly be trying this!
I love the sound of this. Great idea.
Sounds great. And I love the idea of adding the smoked salmon. Do you recommend any particular brand of smoked salmon?
Hi Anonymous,
Sorry I am so slow to reply. I don't have any particular brand of smoked salmon in mind. I usually make my own gravlax (it's salmon cured in salt and sugar that's similar to cold smoked salmon), or buy smoked salmon in a Russian store -- it's always great and much cheaper than vacuum sealed American packages.
But I've tried the usual smoked salmon sold in Whole Foods too and it was good too.
Cheers,
-Helen
Helen -- LOVED this spread!
I used to work at a bakery/deli that made an amazing radish spread for their roast beef sandwiches. I think it was just radishes, sour cream and cream cheese. Yours looks tasty and easier! Yum!
just made this using philadelphia but in the blender it tuned to liquid. thought this was a cream cheese! any ideas?
it's not your cream cheese's fault. I used philadelphia for this too. Blender will make it too liquidy. You need to use a food processor for this. Also, try pureeing radishes first, squeezing as much liquid out of them as possible, and then adding cream cheese and pureeing again.
Helen, the dip sounds delicious! Do you think it is freezable?
I haven't tried freezing it, but I am guessing it will thin out a lot. It's not that perishable. You can easily keep it in your fridge for a week or so.
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