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If you’re looking for the most decadent, delicious, and guaranteed-to-wow-your-guests tea sandwiches of all time, look no further! This Caviar Butter Radish Tea Sandwich recipe puts the rest to shame! With Downton Abbey – The Grand Finale around the corner, I was in the mood to make the ultimate tea party sandwich, and this recipe is spectacular!
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Why You’ll Love Butter Radish Tea Sandwiches
These tea sandwiches are the perfect mix of elegance and indulgence. If you haven’t had cold butter on toast, you’re missing out! This sandwich is buttery, crispy, fresh and so fancy! Then you top this recipe with caviar, and it is pure luxury – the perfect recipe for a great tea party!
How to Prepare
Radishes Start by looking for firm, vibrant radishes. When you are cutting them, you can use a knife, but I suggest a mandoline slicer. It will make all the difference in having even, paper-thin slices. Thin slices with help draw that moisture out. Use paper towels or a clean dish towel to get them SUPER dry.
Softened Butter 🧈 Use a good-quality butter! This is such a big ingredient in this tea sandwich recipe, so make sure you are using a good one. Kerrygold is one of my favorites. You can leave the butter out to get to room temperature. Another option is to pop it in the microwave for 5-10 seconds at a time until softened but not melted. Whisk in the olive oil, lemon zest and salt.
Layer 🥄 Your first layer is going to be the glue, so the radishes, chives and butter will all be a thin layer. The second, thicker layer will be the flavor and visual drama. Letting it set so it doesn’t stick and then pressing it gently will help it slice cleanly later.
Toast last minute 🍞 You can cut ahead, but wait until you’re ready to serve to toast your brioche. You want the crunch to go with your creamy, delicious butter.
Match your squares and cut 🔪 You can use one of your brioche slices as a guide when cutting your butter.
Dollop of Caviar 🍒 The cherry on top of these Caviar Butter Radish Tea Sandwiches is your caviar. Add as much as your heart desires to each tea sandwich and enjoy!
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🔥Chef Nadia’s Tip🔥
Don’t use a metal spoon for your caviar. Metal, especially silver, can react with the caviar, giving it a metallic taste. A lot of caviars will come with a mother-of-pearl spoon which is perfect to use in the caviar. If you don’t have this, use a wood or plastic spoon to top your Caviar Butter Radish Tea Sandwiches.
Substitutions and Variations
- Substitutions
- Radish → If you’re looking for a milder bite, you can always use French breakfast radishes or watermelon radishes.
- Chives → You can swap this for dill or another fresh herb of your choice.
- Caviar → I love Imperia Caviar and it pairs great with these Butter Radish Tea Sandwiches, but I know it is expensive. If you are trying to save money, another great option for this recipe is Tsar Nicoulai Classic Caviar.
The Perfect Pairings
These Caviar Butter Radish Tea Sandwiches are a perfect recipe for a great tea party. But if you’re looking for a nice cocktail recipe to go along with it a bright and fresh Cucumbertini is the way to go. Another great tea time option is Fig Brie Stuffed Croissants. If you’re closer to lunch, go with Lobster Rolls and a Cucumber Fennel Salad.
Butter Radish Tea Sandwiches: Questions Answered
If you are looking to save some money, another great option is Tsar Nicoulai Classic Caviar.
The butter terrine can be made 1-2 days ahead of time. You can cut and leave the brioche bread in a plastic bag beforehand. Wait until closer to serving to toast the bread and serve after assembling.
I used the Imperia Royal Ossetra Caviar for this recipe.
Caviar Butter Radish Tea Sandwiches
Equipment
- 2 half baking sheets, (10×7)
- parchment paper
Ingredients
- 6 tbsp fresh chives
- 8-9 radishes
- 8 oz unsalted butter
- 3 tbsp olive oil
- 1 lemon, zest only
- flaky salt, to taste
- 5 brioche slices
- 1 drizzle olive oil, for frying
- caviar, for serving, I used Imerpia
Instructions
- Finely chop the chives. With a mandoline slicer or knife, shave the radishes very thin and then slice in half. Pat dry EXTREMELY well – any excess water will make your butter watery and we don't want that .
- Cube the butter and place in a microwave-safe bowl. Heat in the microwave for 5-10 seconds at a time until softened but not melted. Take your softened butter and whisk in olive oil, lemon zest and salt.
- Line a half baking sheet with parchment paper. Start with a thin, even layer of radish slices, just enough to cover the surface. Sprinkle chives on top. Add a few spoonfuls of butter on top and spread into a thin layer, enough to make the radishes stick.
- Repeat with a second thicker layer – the remaining radishes spread evenly, sprinkle the rest of the chives and the remainder of the butter smoothing it evenly over the top.
- Chill it uncovered in the fridge for 30 minutes until set. Add another layer of parchment on top and gently press with a second half baking sheet to compact it slightly. Return to the fridge and let it chill for 4-6 hours.
- When ready to serve, trim the crusts off your brioche slices and cut each one into quarters to make squares. In a skillet, fry brioche slices in a little olive oil until toasty.
- Lay the butter topside down on a cutting board and remove the baking sheet and parchment paper. Cut the butter slab into squares that match the size of your brioche. Top each toast with the butter and serve with a dollop of caviar on top and that is it.
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
