The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor by Matt Lee and Ted Lee inspired two dishes for our Easter menu this year. One was this easy-peasy appetizer, which is terrific spread on baguettes or crackers or as a dip for celery sticks. The next time we make it, we have it mind to save the radish water for cocktails!
1/2 pound red radishes, trimmed, at room temperatuer
6 tablespoons unsalted butter, completely softened
1/4 teaspoon Kosher salt or 1/2 teaspoon Maldon salt
1/8 teaspoon freshly ground pepper
Put the radishes in the bowl of a food processor and pulse until the radish is chopped into a very fine dice, four or five 3-second pulses. Transfer the contents to a length of cheesecloth or a double thickness of paper towels and wring out the excess liquid.
Transfer to a medium bowl and add 4 tablespoons of the butter, adding more butter 1 tablespoon at a time until the mixture comes together in a smooth, pliable mass. Transfer the mixture to a 20cup remekin or bowl, sprinkle the salt and pepper over the top and serve immediately. (The butter will keep in the refrigerator, covered in plastic wrap, for up to 2 days. Soften before using.)