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.

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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.

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