Breakfast Radishes with Lemon-Nori Butter and Crusty Baguette
SERVES: 1
There’s something undeniably luxurious about a simple, well-made butter — especially when infused with layers of flavor. Inspired by the French tradition of radishes with butter and salt, this version takes a subtle departure, weaving in umami-rich nori and the bright, citrusy lift of fresh lemon. The result is a creamy, deeply savory spread that melts into warm, crusty bread and perfectly complements the crisp bite of a fresh breakfast radish. I prefer using a cultured or European-style butter for its velvety texture and nuanced tang — it makes all the difference. And don’t forget to finish with a dusting of delightfully crunchy sea salt!
INGREDIENTS
For the butter
1 stick (4 oz) salted, cultured, or European-style butter; softened and cut into thirds (see notes)
20 sheets (3” x 5”) roasted, salted nori seaweed; approximately two snack packs; crushed into small flakes
1 Tablespoon lemon zest
Squeeze of fresh lemon juice
Diamond Kosher salt
Freshly cracked black pepper
To serve
1 bunch breakfast radishes; washed and leaves trimmed
1 demi-baguette; sliced on bias and toasted
Flaky sea salt
METHOD
For the butter
In a medium bowl, combine butter, seaweed, lemon zest and juice. Season to taste with freshly ground black pepper and Kosher salt.
To serve
Arrange a handful of radishes on a plate with a heaping tablespoon of butter and a few slices of toasted bread. Sprinkle with flaky sea salt and fresh lemon zest. Serve immediately.
Buon Appetito!
NOTES
Some of my favorite (and fairly easy to find butters) for this recipe are Vermont Creamery, Kerrygold and Buerre D’Isigny French Butter.
This recipe will make 1/2 cup of butter, it can be stored in an airtight container in the refrigerator or wrapped in plastic wrap and stored in the freezer for up to one month.
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