3 bunches radishes, trimmed
1 teaspoon Bordeaux mustard
lemon juice, to taste
250 ml/8 fl oz double cream, stiffly whipped


1.Place the radishes in a bowl, add cold water to cover and set aside to soak for about 30 minutes
2.Drain, then process briefly in a food processor to chop finely. Do not overprocess into a puree
3.Transfer to a bowl and add a little salt. Stir in the mustard and a few drops of lemon juice.
4.Gently fold in the whipped cream, 1 tablespoon at a time, taking care not to knock out the air.
5.For fish or cold meat.

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