Radishes Filled with Salmon Roe and Lemon Cream

1. 1

   Trim the end of each radish half so that the half will stand upright and with a small melon-ball cutter hollow out the radishes.

2. 2

   The radishes may be hollowed out 8 hours in advance and kept chilled in a bowl of water.

3. 3

   Drain the radish shells, inverted, on paper towels for 5 minutes.

4. 4

   In a bowl with an electric mixer beat the cream cheese on high speed for 5 minutes, or until it is very light and fluffy, beat in the zest, the lemon juice, the dill, and salt and pepper to taste, and fold in the salmon roe.

5. 5

   Transfer the mixture to a pastry bag fitted with a 1/2-inch plain tip and pipe it into the radish shells.

* Per serving · 4 servings · Values may vary.