Description
Delightfully elegant Caviar Butter Radish Tea Sandwiches featuring thinly sliced radishes layered with a flavorful lemon-chive butter, served on toasty brioche squares and topped with luxurious caviar. Perfect for sophisticated gatherings or afternoon tea.
Ingredients
Scale
Butter Mixture
- 8 oz unsalted butter
- 3 tbsp olive oil
- Zest of 1 lemon
- Flaky salt, to taste
- 6 tbsp fresh chives, finely chopped
Vegetables
- 8–9 radishes, very thinly sliced and halved
Bread & Garnish
- 5 brioche slices
- Olive oil, for frying brioche
- Caviar, for serving (Imerpia recommended)
Instructions
- Prepare Radishes and Chives: Finely chop the fresh chives. Using a mandoline slicer or a sharp knife, shave the radishes very thinly and then slice each in half. Thoroughly pat the radish slices dry to remove all excess moisture to prevent watery butter.
- Make the Butter Mixture: Cube the unsalted butter and place it in a microwave-safe bowl. Heat in short bursts of 5-10 seconds until softened but not melted. Whisk in olive oil, lemon zest, and flaky salt until well combined.
- Assemble the First Layer: Line a half baking sheet with parchment paper. Spread a thin and even layer of radish slices to cover the surface. Sprinkle some chopped chives evenly on top. Spoon a few dollops of the butter mixture and spread thinly to help the radishes stick.
- Add Second Layer: Apply a slightly thicker layer of the remaining radishes evenly over the top. Sprinkle the rest of the chives and spread the remaining butter mixture smoothly over the radish layer.
- Chill the Butter Slab: Place the assembly uncovered in the refrigerator for 30 minutes until the butter sets. Then place another parchment paper sheet over it and press gently with a second half baking sheet to compact the layers. Chill again for 4-6 hours for firmness.
- Prepare the Brioche: When ready to serve, trim the crusts off the brioche slices and cut each slice into quarter squares. Heat olive oil in a skillet and fry the brioche squares until golden and toasty on both sides.
- Serve the Tea Sandwiches: Remove the butter slab from the fridge and peel off the parchment paper. Cut the chilled butter slab into squares matching the size of the brioche toasts. Place each butter square on top of a brioche piece and garnish with a dollop of caviar before serving.
Notes
- Patting radishes dry is crucial to prevent the butter from becoming watery.
- Use unsalted butter to control salt levels in the dish.
- Pressing the layered butter helps create a compact, sliceable slab.
- Frying brioche adds delicious texture and flavor to the sandwiches.
- Adjust the amount of caviar based on the occasion and preference.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: French-inspired
Keywords: caviar butter sandwiches, radish tea sandwiches, brioche tea sandwiches, elegant appetizers, fancy snacks
