Baby sandwiches with kaki, Bottarga and black radish


  • 2 Persimon® kakis
  • 1 black radish
  • 200 g bottarga (roe of grey mullet)
  • Olive oil flavoured with lemon verbena

For the olive oil flavoured with lemon verbena:

  • 1 L Spanish olive oil, Cornicabra variety
  • 1 crushed lemon verbena leaf
  • 1 tbsp lemon juice and coriander
  • The peel of 2 green lemons
  • 1 tsp dried green pepper
  • 2 bay leaves
  • 3 slices of fresh ginger


Pour the olive oil onto a plastic tray and add all ingredients. Microwave in defrosting mode for one hour. Keep this flavoured oil in a cool place, as it will be good for this dish and any others you might like to make.

Cut fat chunks of black radish, Persimon® kaki slices and small slices of bottarga.

Montar la tapa con una rodaja de rábano, una lámina de kaki Persimon®, otra rodaja de rábano y encima la rodaja de botarga, fijándolo todo con un palillo. Echar un chorrito de aceite de oliva aromatizado.