Pink radish rillettes with cream cheese

Are you looking for a delicious, healthy recipe? Our radish rillettes with pink peppercorns are perfect as an aperitif or to serve with a spring salad! This is a dish that’s quick and easy to prepare for a refreshing touch to summer dining.

It will be gone in a trice!

Pink peppercorn, a little-known fruit

Have you heard of pink peppercorn? Some people call it « pink pepper » because it’s often mistaken for pepper. But in fact the shrub it grows on has more in common with a cherry tree or olive tree than with a pepper plant? In fact, this fruit is part of the drupe family – fleshy fruit with a central stone.

Our grade 1 Madagascar pink peppercorns have been carefully selected by hand: we only choose the best ones. In terms of flavour, these berries are highly fragrant: peppery and warm with a slightly sweet taste that goes perfectly with raw fish, vegetables or, as in this recipe, fromage frais. For those with a sweet tooth looking for something a bit different, our pink peppercorns add a wonderful twist to sweet or chocolate desserts. A real treat!

Recipe for pink radish rillettes with cream cheese

Preparation time: 10 minutes

Ingredients for four people:

• 2 bunches of pink radishes
• 300 g of fromage frais
• 1 bunch of fresh chives
• a dozen pink peppercorns
• a drizzle of olive oil
• Salt
• Pepper

Optional:

• Bread, crackers, blinis or rice cakes to serve it on. You can use wholemeal, seeded, or gluten-free bread!

Method:

Wash the radishes and remove the tops. Chop them then pour everything through a sieve to remove as much water as possible. Add the fromage frais. Mix. Rinse and chop the chives. Crush or grind the pink peppercorns. Add everything to the mixture before seasoning it with a drizzle of olive oil, salt and pepper. Spread the rillettes on bread. You can garnish with chives and whole pink peppercorns. Radish lovers can also add pink slices of radish!

Bon appétit!

Tip: Aim for a zero-waste kitchen. Don’t throw away the radish tops, especially if they are home-grown! They are delicious in pesto or a hot or cold soup.

Food pairings: on toast, they go perfectly with a tomato, mozzarella and basil salad. The spiciness of the pink berries contrasts with the sweet flavours of the balsamic vinegar.