16 large red radishes (about 1/2 pound)
1/2 stick (1/4 cup) lightly salted butter
6 slices of dark bread, cut in half
freshly ground black pepper to taste
1. Wash the radishes, and cut them into fairly thin slices. Cut the scallions, including a good deal of the green tops, into the thinnest rounds possible.
2. Spread 1 teaspoon butter on each of the bread halves. 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.
Simplicity itself. Makes 12 smorrebrod