Radishes With Crème Fraîche and Furikake
['1 toasted nori sheet, coarsely torn', '1 Tbsp. mild red pepper flakes (such as Aleppo-style, Maras, or gochugaru)', '1 Tbsp. toasted sesame seeds', '1 tsp. flaky sea salt, plus more', '½ lemon', '1½ lb. mixed radishes (such as red, watermelon, and/or black), trimmed', '¾ cup (or more) crème fraîche', 'Special Equipment: A spice mill']
Finely grind nori in spice mill; transfer to a small bowl and mix in red pepper flakes, sesame seeds, and 1 tsp. sea salt. Using a Microplane, finely grate zest of lemon half into bowl and use your fingers to work it into nori mixture (this will keep the zest from clumping). Set lemon half aside.
Cut radishes into a mix of ¼"-thick rounds and 1"-thick wedges, depending on their size (you just want pieces that are easy to pick up and eat).
To serve, spoon crème fraîche onto one side of a platter or large plate and sprinkle furikake over. Pile up radishes on the other side of the platter. Squeeze juice from reserved lemon half over radishes and sprinkle with a bit of sea salt.
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