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Smoked Anchovy Toasts with Horseradish

Delicate and delicious toasts with horseradish crème fraîche.

READY IN

20 minutes

COOKING TIME

10 minutes

PREP TIME

10 minutes

SERVES

16-32 bites

ingredients

  • 4 slices wholegrain bread (“sandwich size” slices)
  • 45ml / 3 tbsp crème fraiche
  • 7.5ml / 1½ tsp grated horseradish
  • 2 tbsp fresh dill, finely chopped + roughly chopped sprigs for garnish
  • 1 tin x 100g Nardin smoked anchovy fillets
IN STOCK
  • black pepper
  • paprika (not smoked)

METHOD

  1. Toast the bread and cut off the crusts
  2. Whisk together the crème fraiche, horseradish and dill.
  3. Drizzle the toasts with a little oil from the anchovy tin.
  4. Distribute the smoked anchovy fillets, pressing the fillets gently into the toasts. Spread with the crème fraiche mixture.
  5. Cut into 1/4s or 1/8ths. Finish with a few grinds of black pepper and a sprinkling of paprika. Garnish with the roughly chopped dill.
  6. Put out the Tabasco sauce.

ingredients

  • 4 slices wholegrain bread (“sandwich size” slices)
  • 45ml / 3 tbsp crème fraiche
  • 7.5ml / 1½ tsp grated horseradish
  • 2 tbsp fresh dill, finely chopped + roughly chopped sprigs for garnish
  • 1 tin x 100g Nardin smoked anchovy fillets
IN STOCK
  • black pepper
  • paprika (not smoked)
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