Radish Butter

There’s no snack more suited to spring than fresh radishes smeared with softened butter and sprinkled with flaky sea salt. It’s a terrifically satisfying combination, and one that’s been eaten for decades, which is why we’ve created a riff on this classic.

The appeal of the original recipe is that it offers a bite that’s sweet, spicy and salty—the perfect trifecta of flavour. If you combine grated radishes with butter and salt you get the same effect in a spread that can be slathered over homemade crostini or crisp crackers, or even spooned onto endive leaves for a lighter, gluten-free option.

This is the perfect afternoon snack for Mother’s Day (and would pair nicely with our Iced Mango Green Tea), but is also a recipe you’ll want to keep in your back pocket for any spring entertaining you’re planning this season. This simple flavoured butter can be made up to two days in advance and stored in the refrigerator until needed. Just be sure to bring it back to room temperature before serving for easy spreading.

Makes approx. 2/3 cups

You’ll Need

8 red radishes, trimmed
½ cup softened butter
½ tsp Maldon sea salt
Freshly ground pepper
To serve: crostini, toast points, crackers, endive leaves, assorted veggies

Prep and Cook

1

Place a double thickness of paper towel on your work surface. Using the small holes of a box grater, grate the radishes over the paper towel. Alternatively you can use a food processor and pulse a few times until radishes are finely chopped.
2

Gather the radishes into the centre of the paper towel and squeeze out the excess liquid.
3

Transfer to a medium bowl and add the butter. Using a spatula, cream the butter and radishes together until completely combined into a paste-like consistency.
4

Transfer the mixture to a ramekin or small serving bowl and sprinkle with salt and pepper.
5

Serve with crostini, toast points, crackers, endive leaves or assorted veggies.