A Tartine of Our Garden’s Radishes with Osetra Caviar Recipe | PBS Food

A Tartine of Our Garden’s
Radishes with Osetra Caviar

Fresh from the garden of Chef Patrick O’Connell's The Inn at Little Washington, this dish is celebration of the radish. Learn more with this documentary that intimately explores the double five star, double five diamond, Michelin-starred restaurant.



  • 1 loaf of beer bread, or Sourdough of your choice (approx. 3”x 3”x 9”)
  • Compound Butter:
  • ¼ lb room temperature unsalted butter
  • 2 tablespoons minced shallot
  • Zest of one lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons chopped parsley
  • Salt, sugar and fresh cracked pepper, to taste
  • Garnishes:
  • 20 each cherry bomb or breakfast radishes
  • 1 tablespoon extra-virgin olive oil
  • 1 oz high quality caviar of your choosing
  • 1 tablespoon Chive blossoms or edible flowers of your choice
  • 1 tablespoon celery heart leaves
  • 1 tablespoon sliced red pearl onions
  • 1 tablespoon whole dill fronds
  • Maldon sea salt, to taste


  1. In a mixing bowl, combine all the ingredients for the compound butter and season with salt, sugar and freshly cracked black pepper. Reserve butter at room temperature until you are ready to assemble.
  2. Preheat the grill or griddle pan. Cut the bread into ¼” slices. Once the grill is hot, mark both sides of the bread until it is lightly toasted and soft in the middle. Let the bread cool before assembly.
  3. Spread the compound butter over the grilled bread in a thin layer
  4. Cut the radishes in bite size pieces then dress them in olive oil and salt
  5. Top the buttered bread with marinated radishes leaving space in between.
  6. Place dollops of caviar in between the radishes
  7. Garnish the tartine with blossoms, celery leaves, onions, and dill
  8. Finish the tartine with a sprinkle maldon salt and drizzle of olive oil
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