Are red onions good on sandwiches?

Name: Red Onion and Smoked Trout Tea Sandwiches
Total time: 35 min
Ingredients: 1/4 cup whipped cream cheese spread; 1 teaspoon fresh lemon juice; 1 teaspoon hot sauce (such as Cholula), plus more to taste; 1/4 teaspoon kosher salt, plus more to taste; 1/8 teaspoon onion powder; 9 tablespoons mayonnaise, divided; 3 ounces hot-smoked boneless, skinless trout or salmon, finely chopped (about 1/2 cup); 1 small red onion (about 3 inches in diameter), peeled; 12 brioche bread slices (about 1/3 inch thick) (such as Pepperidge Farm Farmhouse Brioche); 1 cup chopped mixed tender fresh herbs (such as dill, parsley, and chives)

Sliced raw red onions are a popular ingredient to layer on sandwiches, for good reason. They add crunch and color, plus a sharp bite. Add thin slices to balance out the flavor of the other richer ingredients.

Red Onion and Smoked Trout Tea Sandwiches

5.0

(2)

2 Reviews

These petite tea sandwiches pack in a punch with sharp red onion and a creamy, savory trout spread.

Paige Grandjean

Published on November 19, 2024

Tested by

Food & Wine Test Kitchen

Red Onion and Smoked Trout Tea Sandwiches — Photo:
Chris Simpson / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by AUDREY DAVIS

Total Time:

35 mins

Servings:

This one is definitely for fans of raw onion — if you love that pungent sharpness, these tea sandwiches are for you. Inspired by James Beard’s onion sandwiches featuring simple slices of onion served between buttered brioche bread, F&W Food Editor Paige Grandjean gives the concept an upgrade.

The star of the sandwich is the trout spread — it’s savory, well-seasoned, super creamy, and just overall delicious. Smoked trout stirred into a brightly seasoned cream cheese and mayo base becomes a perfect pairing with thinly sliced raw red onions. The sharp onions work against the cool and smoky spread, but if you wish, you can soak them in water for 30 minutes to tone down the intensity. A mix of herbs — try parsley, dill, and chives — give these tea sandwiches an attractive finished look while also contributing a fresh, green finish.

Frequently Asked Questions

Are red onions good on sandwiches?

Sliced raw red onions are a popular ingredient to layer on sandwiches, for good reason. They add crunch and color, plus a sharp bite. Add thin slices to balance out the flavor of the other richer ingredients.

Notes from the Food & Wine Test Kitchen

Be conscious of the thickness of the bread slices — a lot of sliced brioche bread is sliced much thicker than the recommended 1/3-inch thickness.

Hot smoked trout or salmon is available at most grocery stores or online at shelskys.com.

Suggested pairing

Try pairing these light tea sandwiches with a floral and festive rosé champagne, like Philippe Gamet Brut Rosé.

Make ahead

Trout spread can be stored in an airtight container in the refrigerator for up to two days. You may also slice the onion up to one day in advance and store it in an airtight container in the fridge. Assembled sandwiches can be stored in an airtight container in the refrigerator for up to six hours.

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Ingredients

1/4 cup whipped cream cheese spread
1 teaspoon fresh lemon juice
1 teaspoon hot sauce (such as Cholula), plus more to taste
1/4 teaspoon kosher salt, plus more to taste
1/8 teaspoon onion powder
9 tablespoons mayonnaise, divided
3 ounces hot-smoked boneless, skinless trout or salmon, finely chopped (about 1/2 cup)
1 small red onion (about 3 inches in diameter), peeled
12 brioche bread slices (about 1/3 inch thick) (such as Pepperidge Farm Farmhouse Brioche)
1 cup chopped mixed tender fresh herbs (such as dill, parsley, and chives)

Directions

Stir together cream cheese, lemon juice, hot sauce, salt, onion powder, and 3 tablespoons mayonnaise in a medium bowl until well combined. Stir in smoked trout. Season to taste with additional hot sauce and salt. Cover and chill until ready to use.
Slice onion crosswise into 12 (1/8- to 1/4-inch-thick) rounds (do not separate into individual rings); set aside.
Cut bread slices into 24 rounds using a 2 1/4-inch round cookie cutter; discard scraps, or reserve for another use. Spread about 1 tablespoon trout mixture on 12 of the bread circles; top with 1 onion round, removing outer layers of onion as needed to fit bread. Cover sandwiches with remaining bread rounds.
Spread herbs on a small plate. Working with 1 sandwich at a time, spread about 1 1/2 teaspoons mayonnaise around edges of bread; roll sandwich edges lightly in herbs. Repeat with remaining sandwiches.