25 small, round radishes cut in half lengthwise
For the filling: 2 fillets of anchovies, washed and drained
1/4 cup milk
1 slice of white bread broken into pieces
1/2 cup green olives without pits, pitted
2 cooked egg yolks
1 tablespoon capers drained
1 tablespoon freshly squeezed lemon juice
1 small, minced garlic clove
1/2 teaspoon mustard
1 tablespoon olive oil
25 small, round radishes cut in half lengthwise
For the filling: 2 fillets of anchovies, washed and drained
1/4 cup milk
1 slice of white bread broken into pieces
1/2 cup green olives without pits, pitted
2 cooked egg yolks
1 tablespoon capers drained
1 tablespoon freshly squeezed lemon juice
1 small, minced garlic clove
1/2 teaspoon mustard
1 tablespoon olive oil
To make the filling: soak the anchovies in 1 tablespoon of milk for 10 minutes
Drain and pat dry
In a separate bowl, soak the bread in 3 tablespoons of milk for 10 minutes and squeeze out excess liquid
In a blender or food processor, combine the olives, anchovies, bread, egg yolks, capers, lemon juice, garlic, and mustard
Blend until smooth
Add the olive oil gradually while blending continuously to achieve a smooth paste
Cover and refrigerate for 2 hours (or up to a week)
With a melon baller, remove the core from the radish halves
As you cut the radishes, place them in a bowl with ice-cold water
Let them sit for about 5 minutes, with the cut side facing down on paper towels
Fill with paté and arrange on a platter
The filling can be prepared up to 2 hours in advance
Serve within 50 hours.
