Adapted from Heidi Swanson’s Near and Far

1 bunch radishes, sliced (if small french breakfast type, leave whole)

1 sheet of nori

½ cup unsalted butter, at room temp

¼ tsp fine-grain sea salt

1/4 tsp lemon zest 

4 tsp toasted sesame seeds

¼ tsp ground cayenne pepper

½ tsp ground toasted cumin

Wash and trim the greens from the radishes , dry well, slice and arrange on a plate.  

To make the compound butter, start by toasting the nori.  If you have a gas burner, you can carefully wave it across the flame until it brightens and crisps up.  Alternately, you can toast it in the oven  at 350 on a baking sheet or on a skillet.  Let cool, then crumble and chop into the smallest flecks you can manage.  Set aside.  

In a bowl, cream the butter using a spoon until light, then add the nori, salt , lemon zest, sesame seeds, cayenne, and cumin.  Stir until all of the ingredients are evenly distributed.  Serve with the radishes. 

Makes ½ cup Butter