Introduction

Caviar Butter Radish Tea Sandwiches offer a delicate blend of fresh, peppery radishes and rich, lemony butter crowned with luxurious caviar. These elegant bites are perfect for impressing guests at afternoon tea or a sophisticated gathering.

The image shows several square snacks on a white plate with red stripes, placed on a white marbled texture. Each snack has three layers: a golden brown, thick, and soft bread base; a smooth, pale yellow butter or cheese layer speckled with green herbs; and thin, round slices of radish and purple turnip scattered on top with small green chive bits sprinkled over everything. In the background on the plate is an open tin of black caviar with a gold lid, adding a touch of luxury to the presentation. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 tbsp fresh chives
8-9 radishes

8 oz unsalted butter
3 tbsp olive oil

Zest of 1 lemon
Flaky salt, to taste

5 brioche slices
Olive oil, for frying
Caviar, for serving (Imerpia recommended)

Instructions

Step 1: Finely chop the chives. Using a mandoline or a sharp knife, shave the radishes very thin and then slice each piece in half. Pat the radish slices dry very well to remove excess moisture, which can dilute the butter.
Step 2: Cube the butter and place it in a microwave-safe bowl. Heat in short bursts of 5-10 seconds until softened but not melted. Whisk in the olive oil, lemon zest, and flaky salt until well combined.
Step 3: Line a half baking sheet with parchment paper. Arrange a thin, even layer of radish slices to cover the surface, then sprinkle half of the chopped chives evenly on top. Add a few spoonfuls of the butter mixture and spread it thinly so the radishes stick together.

Step 4: Add a second, thicker layer with the remaining radishes, spreading them evenly. Sprinkle the rest of the chives and smooth the remaining butter evenly over the top layer.
Step 5: Place the baking sheet uncovered in the fridge for 30 minutes to let the butter set slightly. Then cover with another layer of parchment paper and gently press with a second half baking sheet to compact the layers. Chill again for 4-6 hours to firm up.
Step 6: When ready to serve, trim the crusts off the brioche slices and cut each slice into quarters to create small squares. Heat a little olive oil in a skillet and fry the brioche squares until golden and toasty.

Step 7: Remove the chilled butter and radish slab from the fridge and peel off the parchment paper. Cut it into squares that match the size of the brioche toast. Place each butter square on top of a brioche piece and finish with a dollop of caviar before serving.

Tips & Variations

Use a mandoline slicer for consistently thin radish slices to ensure even layering and texture.
For a milder radish flavor, soak slices briefly in cold water before drying thoroughly.

Substitute brioche with other soft, slightly sweet bread if desired, such as challah or sandwich bread.
Try different types of caviar or even finely chopped smoked salmon for variation in toppings.

Storage

Store the prepared radish butter slab wrapped tightly in parchment and plastic wrap in the refrigerator for up to 3 days. Keep brioche slices separate, toasting them fresh before serving. Leftover sandwiches can be gently reheated in a skillet, but it’s best enjoyed fresh to maintain texture.

How to Serve

The image shows small square appetizers arranged on a large white plate with red stripes. Each appetizer has three layers: the bottom is a light golden brown base that looks crispy, the middle is a creamy pale yellow spread, and the top is covered with thinly sliced radishes in pink and white shades, sprinkled with small green chive pieces. Some appetizers have a small mound of shiny black caviar placed on top. On the plate, there is an open gold tin filled with black caviar and a white spoon resting beside it. A pink flower and a yellow flower are placed near the tin for decoration. The backdrop is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these sandwiches in advance?

Yes, the radish butter slab can be prepared up to 3 days ahead and kept chilled. Assemble the sandwiches just before serving for optimal freshness.

What if I don’t have caviar?

If caviar isn’t available, try topping the sandwiches with finely chopped smoked salmon, crème fraîche, or a sprinkle of finely minced herbs for a flavorful alternative.