Radishes Filled With Salmon Roe And Lemon Cream

Serving Size : 1
Ingredients

for prepare Radishes Filled With Salmon Roe And Lemon Cream

:

Amount	Measure	Ingredient - Preparation Method
35		radishes - halved crosswise,
up to 40 radishes filled with salmon roe and lemon cream
8	ounces	cream cheese - softened
1/2	teaspoon	freshly grated lemon zest
1	tablespoon	fresh lemon juice
2	tablespoons	minced fresh dill
3	tablespoons	salmon roe

Trim the end of each radish half so that the half will stand upright and with a small melon-ball cutter hollow out the radishes. The radishes may be hollowed out 8 hours in advance and kept chilled in a bowl of water. Drain the radish shells, inverted, on paper towels for 5 minutes. In a bowl with an electric mixer beat the cream cheese on high speed for 5 minutes, or until it is very light and fluffy, beat in the zest, the lemon juice, the dill, and salt and pepper to taste, and fold in the salmon roe. Transfer the mixture to a pastry bag fitted with a 1/2-inch plain tip and pipe it into the radish shells. Makes about 75 hors deoeuvres. Gourmet July 1991

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