In this sourdough sandwich with radish and dill oil, we used radish in two different ways: raw and pickled. And we made our own dill oil.
Total Time 30minutes
Servings 4
Ingredients
Raw Radish:
1/2bunch red radish
1bowl of ice water
Radish Pickle:
1/2bunch red radish
150mlboiling water
150mlwhite wine vinegar
50gsugar
5gsalt
Horseradish Cream:
300gsour cream
300gcreme Fraiche
salt to taste
horseradish to tastewe used 3 tsp
zest of 1 lemon
Dill oil:
100gdill
150mlneutral oil
To serve:
2slicessourdough 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.