16 large red radishes
4 tablespoons Butter
6 slices dark bread; cut in half
Freshly-ground black pepper; to taste
Wash the radishes and cut them into fairly thin slices. Cut the scallions into the thinnest rounds possible, including a good deal of the green tops.
Spread 1 teaspoon butter on each bread half. Top each slice of bread with two long rows of radish slices. Scatter the frizzle of cut scallions over the radishes, dividing them equally among the 12 smorrebrod. Top with freshly ground black pepper.
Source: David Rosengarten