ReceptnaptárDill butter and radish open sandwiches (kanapki z rzodkiewką)
In spring, radishes appear on almost every breakfast table in Poland, and this kanapka is one of the simplest and best dishes of the season. Fresh bread is spread with dill butter, and the crunchy radishes add a peppery freshness. It is ready in ten minutes, packs easily for a snack or a picnic, and needs nothing special.
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Ingredients
Method
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- Mix the butter with the finely chopped dill and a pinch of salt.
- Slice the radishes into thin rounds.
- Spread the bread slices thickly with the dill butter.
- Arrange the radish rounds closely on top.
- Sprinkle the radishes lightly with salt and pepper.
- Serve open-faced or with two slices pressed together.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The butter should be at room temperature, otherwise it will not blend with the dill and it will tear the fresh bread.
- Slice the radishes very thinly with a sharp knife or mandoline, so they are crisp but not too peppery.
- Salt the radishes only just before serving, because they release liquid and the bread goes soggy.
Frequently asked questions
Can I make it ahead?
The dill butter keeps for 3 days in the fridge, but assemble the sandwich fresh.
How can I make a vegan version?
Use a plant-based butter spread or a spreadable plant-based cheese; the dill and radishes go just as well with them.
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