The combination of new baby potatoes and spring radishes in a salad is the perfect dish in the spring. Here in Denmark, the Danes can’t wait for the new potatoes and the new radishes after a long winter. It is not necessary to peel new potatoes, just skrub them. Not only do they have fiber, vitamins and minerals, they satiety with very few calories.
WARM NEW POTATOES AND RADISHES WITH LEMON-HERB BUTTER
4 lunch or Salad servings
1 8 oz. bunch fresh parsley or a mixture of several Herbs, divided, 7 tbsp. butter, room temperature, 1 tsp. lemon zest plus 1/4 cup fresh lemon juice, salt and freshly ground pepper, 1½ lb. small new potatoes, scrubbed, 1 small bunch radishes, trimmed of all but ½ inch of green tops, quartered if large, leaves coarsely torn, 4 tbsp. chilled lumpfish, paddlefish or hackleback roe
To make the herb butter, chop leaves from half of Herbs; reserve stems. Combine lemon zest, Herbs, salt and softened butter on a cutting board. Using a large knife, finely chop all ingreddients together until well combined. Place in a small bowl; stir in lemon jice and set aside.
To make the potatoes,cook potatoes and remaining herbs with stems, in a large saucepan of boiling Water until just tender, about 10 minutes. Remove from heat and let stand 5 minutes for Herbs to infuse.
To serve, drain potatoes. Arrange on a platter. Using the back of a spoon, smash each potato. Dot potatoes generously with lemon-herb butter. Arrange radishes and radish leaves over. Spoon small dollops of roe over and sprinkle lemon juice over. Season with salt and pepper.
Suggested accompaniment: dark toasted rye bread.