This Radish Terrine with Chile Crisp (or Balsamic if you prefer a non-spicy version) is worth the investment in a set of silicone mini loaf pans—which you can use later to experiment with compound butters—and can be served with slices of fresh baguette for a satisfying, savory snack.
Radish Terrine with Chile Crisp (or Balsamic)
This recipe is worth the investment in a set of silicone mini loaf pans—which you can use later to experiment with compound butters or make mini loaves of zucchini bread. If you want a little spice, opt for the chile crisp version; for a concentrated sweet flavor, use balsamic. Please, use only high-quality balsamic from Modena or Monticello.
Servings: 8
Ingredients
- 6 –8 small , round radishes, about 1/2 inch
- 1 1/2 cups unsalted butter (preferably European), diced and softened
- 1 tablespoon chile crisp or balsamic vinegar
- Slices of fresh bread
- Fleur de sel
Instructions
- Remove taproots and leafy tops from the radishes, forming perfectly round spheres. (If in good condition, reserve the leaves for another use / to add to your braising greens.) Wash and thoroughly dry.
- In a large bowl, fold softened butter and chile crisp (or balsamic vinegar) with radishes using a rubber spatula. (Alternatively, use a hand mixer to whip chile crisp with butter, then fold in radishes.) Transfer radish butter to loaf pan and spread it to the edges; smooth the top and try to remove any air bubbles. (Alternatively, transfer butter to a sheet of parchment paper and roll it into a log.) Refrigerate the terrine until very firm, 4–6 hours.
- Push the terrine out of the silicone mold (or remove the parchment wrap) and transfer it to a work surface. Using a very sharp knife or gently serrated bread knife, cut the terrine into 1/4-inch-thick slices.
- Serve with slices of fresh baguette and finish with fleur de sel.
