Radish and scallion smorrebrod

Yield: 1 servings

Measure 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

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

Converted by MM_Buster v2.0l.

Similar recipes