Grate the radishes using the large holes of a box grater. Once grated, squeeze them gently with a kitchen towel to remove any excess water; this will prevent a watery butter.

Mash the drained radishes into the softened, room-temperature butter until fully combined. You’re aiming for a smooth, even mixture that showcases those vibrant specks of radish.

Serve the radish butter generously on fresh or toasted bread. Sprinkle with flaky sea salt and a hint of freshly ground black pepper for that extra touch of flavor if you like.