- Source: MarthaStewart.com
- 3 tablespoons whole fennel seeds
- 2 tablespoons whole cumin seeds
- 2 cups coarse salt
- 2 teaspoons ground paprika
- 1 1/2 teaspoons cayenne pepper
- 24 medium radishes, trimmed
- 8 tablespoons (1 stick) unsalted butter, room temperature
DIRECTIONS
- Toast fennel seeds in a dry skillet over medium heat, shaking pan continuously, until aromatic, about 4 minutes. Transfer to a spice grinder; grind until seeds are no longer coarse. Repeat with cumin seeds.
- In a small mixing bowl, stir ground fennel seeds into 1/2 cup coarse salt; transfer to a small serving bowl. Wipe out mixing bowl, then mix ground cumin seeds into 1/2 cup coarse salt; transfer to another small serving bowl. Wipe out mixing bowl, then stir paprika and cayenne pepper into 1/2 cup coarse salt; transfer to a third serving bowl.
- Arrange radishes on a serving platter. Pour the remaining 1/2 cup salt into another serving bowl. Transfer softened butter to a slightly larger bowl. Serve.
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