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Poached Radishes

Ed Anderson

BY The Editors

PUBLISHED November 25, 2024

Radishes and eggs make me think of every event at Jewish temple with a spread of sliced, watery, generic radishes and hard-boiled eggs. Even at my Jewish day school, we often had hard-boiled eggs and radishes for lunch. So that flavor profile has really stuck with me, maybe even haunted me. This version treats everything with a little more care, for something that’s deeply satisfying. Poaching the radishes helps mellow their spicy bite and gives them an almost meaty tenderness. I’m a big supporter of soft-boiling eggs always, letting the jammy yolk be the center of richness. And finally, a few spoonfuls of roe add a perfect salty brine to balance it all out. – Jeremy Salamon

 

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Poached Radishes

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Makes 4 servings 1x

Units Scale

Ingredients

  • 1 pound red breakfast radishes, stems removed, halved or quartered depending on size
  • 1 teaspoon kosher salt
  • 6 tablespoons unsalted butter
  • 1/2 cup vegetable or chicken stock, store-bought or homemade
  • 2 large eggs, boiled for 6 minutes and cooled
  • 2 ounces smoked trout roe
  • Flaky sea salt, to garnish

Instructions

  1. Toss the radishes with the kosher salt in a large bowl. Set aside to “cure” for up to 1 hour at room temperature.
  2. Bring the butter and stock to a simmer in a large saucepan over low heat. Add the radishes to the pan in a single even layer. Cook for about 5 minutes, until the radishes begin to turn translucent. Spoon the radishes from the pan onto a serving platter or into a large bowl.
  3. Peel and quarter the soft-boiled eggs. Garnish with the quartered eggs and dollops of smoked trout roe. Finish with a sprinkle of flaky salt.

– Recipe from Second Generation by Jeremy Salamon. Copyright 2024 by Jeremy Salamon. Reprinted by permission of HarperCollins Publishers.

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