6 - 10 small or medium radishes
bunch of thick green onions (spring onions) or scallions, green part only
2 - 4 tbsp smetana or crème fraîche
about 3 tsp sugar
pinch of salt

Rinse and dry the vegetables. Cut the radishes in thin slices. Slice the green part of the onions and place in a bowl. Add some salt and all of the sugar  —  this salad is supposed to taste sweet  —  mix gently.

Mix in the radish slices. Add the smetana, one tablespoon at a time, until you get a mixture resembling a creamy potato salad in consistency. Cover the bowl, chill and serve.

Serving suggestion:
This salad is good when served with cooked new potatoes and barbecue dishes or gravlax, salmon, herring and other fish or simply as a topping on canapés or filling in sandwiches with roast beef, lightly smoked pork fillet, salami, tomatoes, cucumber or other cold cuts and vegetables.