• 4 tablespoons unsalted butter , softened
  • 1/2 teaspoon lemon rind , finely grated
  • 1 teaspoon fresh lemon juice
  • salt
  • 7 slices white bread , crusts removed
  • 1/2 cup flat leaf parsley
  • 6 ounces red radishes , very thinly sliced on a mandoline
  • 1 In a small bowl, blend the softened butter with the lemon zest and lemon juice and season with salt.
  • 2 Spread the bread slices with the lemon butter. Using a 1 1/2 inch round biscuit cutter, cut 16 rounds from 4 slices. Cut the remaining slices into 2 1/2-by-1 inch rectangles. Top with the parsley leaves and radish slices. Serve at once, or cover the sandwiches with plastic wrap and let stand at room temperature for up to 2 hours.