Smoked Fish Sandwich with Radishes and Herb Butter
Source: Sarah Henkin, CUESA’s Market Chef
This recipe was prepared for the Food Wise Booth on February 15, 2011.
2 tablespoons fresh parsley leaves
2 tablespoons fresh dill leaves
1 tablespoon capers
1 clove garlic, minced
Zest from 1 lemon
Maldon sea salt, to taste
Freshly ground black pepper, to taste
½ cup unsalted butter, softened
1 sweet baguette, sliced
Radishes of your choice (such as Watermelon, Black, or Breakfast, depending on your desired level of spice), sliced thinly
Smoked fish of your choice
In a food processor or with a fork, blend together the parsley, capers, garlic, lemon zest, salt, pepper, and butter until they are fully incorporated. Slice the bread into thin slices and spread a layer of butter on each. Layer the radish on top of the butter, then add thin slices of the smoked fish. Sprinkle with salt and serve.