Step by step
- Set aside four radishes and 10 chive stalks. Put the remaining ingredients in a bowl and stir well to combine. Season with black pepper and sea salt, taste and adjust the seasoning if necessary.
- Toast the rye bread then cut into small triangles. Pile a couple of teaspoons full of the radish mixture on each triangle. Chop the remaining radishes and chives and add a little to the top of each canapé then sprinkle with a little paprika and serve.
Note – Serve on whole slices of rye for a great brunch.