Radishes With Lemon Crème Fraîche And Tobiko

• 12 radishes (about 1 in. wide)
• 1/4 cup creme fraiche or sour cream
• 1/2 teaspoon grated lemon peel
• 1/2 teaspoon lemon juice
• Salt
• About 3 tablespoons plain or wasabi-flavored tobiko (or some of each)

1. Trim stems and root ends off radishes; rinse well, and cut in half crosswise. To make each half sit flat, trim off rounded end. If creme fraiche or sour cream is runny, use a small melon baller to scoop out centers of radishes, making depressions to hold filling; if creme fraiche is thick, leave radish halves flat.
2. In a bowl, mix creme fraiche and lemon peel and juice. Add salt to taste.
3. Top or fill radish cups equally with creme fraiche mixture (about 1/2 teaspoon in each), then top equally with tobiko (a scant 1/4 teaspoon on each). Arrange on a platter.

radishes, crueme fraueeche, lemon juice, salt

Taken from www.myrecipes.com/recipe/radishes-with-lemon-crme-frache-tobiko (may not work)