1 Melt the butter then with a brush spread it on the bottom of your plates then put them in the fridge for at least 1 hour.
2 Wash your radishes twice, trim them short (you will keep the green for a salad for example)
3 Slice your radishes into thin slices.
4 Remove your plates, then alternate your slices, arrange your red currants around them which will bring a little touch of acidity to your starter then put back in the fridge.
5 At the time of serving add your pink peppercorns on top a pinch of fleur de sel a few leaves of Mertensia and give a grind of pepper.
* These "organic" radishes were grown in our shared garden in the heart of our residence at the initiative of the "Rosny Potagers" association and young people from the Cercle J As for this mysterious "Mertensia Maritima" it also grows in this garden its great originality lies in the fact that when you bite into one of the leaves of this edible plant of course you have the impression of tasting an...oyster.
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