Revolutionary radish cream! A quick recipe, perfect for an aperitif

1. Clean the radishes and chop them into small pieces.

2. Salt the chopped radishes and leave them for 30 minutes to release any water.

3. Drain the radishes well after 30 cycles, as they may have used up some of the water.

4. Finely chop the chives and cassia.

5. Blend the drained radishes with the cream cheese, chives and onion on high speed. Additional information:

For extra tanginess, you can add a few drops of lemon juice or a teaspoon of Dijon mustard.

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