Radish, salmon and radish green salsa verde toasts

Time 20 minutes
Yields Serves 4
Radish, salmon and radish green salsa verde toasts.
(Glenn Koenig / Los Angeles Times)

Radish green salsa verde


In a food processor or blender, combine the radish greens, cilantro, oil, garlic, a pinch of salt (or to taste), lemon zest and juice, and orange zest and juice. Blend until smooth. This makes about 1½ cups salsa verde.



Divide the crème fraîche among the toasted bread slices, spreading it evenly over each piece. Top with the salmon, followed by the radish slices. Drizzle or spoon over the salsa verde and serve immediately.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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