Easter Egg Radishes with Lemon Crème Fraiche and Wasabi Tobikko

Ingredients:

4 bunches easter egg radishes, tops trimmed
2 lemons
2 cups crème fraiche (Bellwether Farms suggested)
salt
wasabi tobikko* (Japanese flying fish roe)
regular tobikko*

Method:

For lemon crème fraiche, remove the zest from both lemons before juicing them. Add the zest, along with 4tsp of lemon juice, to the crème fraiche. Season with a pinch of salt.

Cut each radish across its middle. Use a small melon baller to remove the center of each half, making a small radish cup. Fill each cup with the lemon crème fraiche, garnish half of the radishes with the green wasabi tobikko and the remaining half with the regular (red) tobikko.

*Tobikko can be purchased at most gourmet stores that sell caviar - or through many web-retailers.