Smoked mackerel & horseradish on baked beetroot rostis
A fresh twist on a classic smoked mackerel recipe, these beetroot canapés make a great nibble with an aperitif. Rostis are perfect party food
Radishes dipped in brown butter
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- 15 as canapé
Skip to ingredients
- 2 bunches of radishes(about 30 in total), with their leaves
- 100g good-quality unsalted buttersoftened to room temperature
- good-quality sea saltflakes, (use smoked salt for a smoky flavour)
Nutrition: per serving
- kcal52
- fat6g
- saturates4g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
Method
step 1
Clean the radishes well, trim any unsightly leaves, ensure they are completely dry and keep in the fridge until needed.
step 2
Scoop one-third of the butter into a small saucepan and sizzle until it turns a hazelnut-brown colour. Remove from the heat, pour into a bowl and leave to cool completely – if it solidifies slightly, all the better.
step 3
Put the rest of the butter in a microwaveable bowl and whisk until it is the consistency of melted chocolate. If the butter is too hard to whisk, give it a few short blasts in the microwave, whisking well between each blast until done. Stir the browned butter into the whisked butter and set aside.
step 4
Line a tray with baking parchment, dip the radishes into the butter and lay them on the tray. Sprinkle them with sea salt before the butter hardens. Put back in the fridge until ready to serve. Arrange on a large sharing board before serving straight away while the butter is cold.
