Toast linseeds in a large, dry frying pan over medium heat, tossing often, for about 2 minutes until fragrant. Transfer to a small bowl. Toast the amaranth seeds in the same pan for about 2 minutes until fragrant. Combine with the linseeds and set aside to cool.
Put the crème fraîche, horseradish and vinegar in a large bowl and whisk to combine. Thin with a little water, if needed, and season with salt and pepper. Add the greens and radish flowers, if using, and toss to coat. Serve sprinkled with the linseeds and amaranth seeds.
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