We love using the same ingredients in different ways in one dish. In this sourdough sandwich with radish and dill oil, we used radish in two different ways: raw and pickled. Doing so gives an exciting change in textures and keeps grocery costs low. How convenient!
Of course, we had to make this sourdough sandwich overly fancy. So we made our own dill oil. This is not a must, but it will elevate this dish to a different level of tastiness. If, however, you don’t feel like making your own dill oil, you can totally substitute it with olive oil and just add more fresh dill at the end.
For this recipe, we teamed up with asourstory, who made the amazing sourdough bread. Make sure to check out her content, she’s really talented.
Sourdough Sandwich With Radish And Dill Oil
Ingredients
Raw Radish:
- 1/2 bunch red radish
- 1 bowl of ice water
Radish Pickle:
- 1/2 bunch red radish
- 150 ml boiling water
- 150 ml white wine vinegar
- 50 g sugar
- 5 g salt
Horseradish Cream:
- 300 g sour cream
- 300 g creme Fraiche
- salt to taste
- horseradish to taste we used 3 tsp
- zest of 1 lemon
Dill oil:
- 100 g dill
- 150 ml neutral oil
To serve:
- 2 slices sourdough bread
Instructions
Raw Radish:
- Wash the radishes and remove most of the radish green, but leave a bit on for decoration. Don’t worry; you can totally eat the green stuff. It’s actually delicious. We also kept the rooty parts because they look pretty. Just make sure you remove all the tiny hairs.
- Cut the red radish in quarters and put them in ice water until use. The ice water will keep them extra crispy.
Radish Pickle:
- Cut radish into very thin slices. Add radish slices and all the other ingredients into a bowl, mix well until salt and sugar are completely dissolved. Set aside and let cool for at least 30 Minutes. The pickles are ready when the pickle juice has cooled down to room temperature.
- Set aside and let cool for at least 30 Minutes. The pickles are ready when the pickle juice has cooled down to room temperature.
Horseradish Cream:
- In a large bowl, combine sour cream and creme fraiche and mix until smooth. Add salt, horseradish to taste (we used 1/2 tsp salt and 3 tsp horseradish), and lemon zest. Mix and put in fridge ill use.
- Mix and put in fridge ill use.
Dill Oil:
- Chop dill roughly. In a mixing container, add all the dill and the oil and blend.
- Transfer to a small saucepan and bring to a boil. Keep boiling for 2 minutes until the herbs lose all their color and the oil is green.
- Chill on an ice bath and strain through a cheesecloth.
To serve:
- Make a sandwich. Eat the sandwich.
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