Radish and scallion smorrebrod
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | larges | Red radishes -; (abt 1/2 lb) |
| 4 | Scallions | |
| 4 | tablespoons | Lightly salted butter |
| 6 | slices | Dark bread; cut in half |
| Freshly-ground black pepper; to taste | ||
Directions
Wash the radishes and cut them into fairly thin slices. Cut the scallions into the thinnest rounds possible, including a good deal of the green tops.
Spread 1 teaspoon butter on each bread half. Top each slice of bread with two long rows of radish slices. Scatter the frizzle of cut scallions over the radishes, dividing them equally among the 12 smorrebrod. Top with freshly ground black pepper.
This recipe yields ?? servings. Source: "TASTE with David Rosengarten - (Show # TS-0028) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-02-1999 by Joe Comiskey - joecomiskey@..."
Recipe by: David Rosengarten
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