Poached Radishes

Name: Poached Radishes
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

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Makes 4 servings 1x

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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

Toss the radishes with the kosher salt in a large bowl. Set aside to “cure” for up to 1 hour at room temperature.
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.
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.