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Orders for delivery before Xmas must be placed before midnight on Wednesday 19th December

SMOKED ANCHOVY TOASTS WITH HORSERADISH

Delicate and delicious toasts with horseradish crème fraîche
READY IN

25 minutes

COOKING TIME

15 minutes

PREP TIME

10 minutes

SERVES

32 bites

ingredients

  • 4 slices wholegrain bread (“sandwich size” slices), toasted
  • 45ml / 3 tbsp crème fraiche
  • 7.5ml / 1½ tsp grated horseradish
  • 2 tbsp fresh dill, finely chopped
  • 1 tin x 100g Nardin smoked anchovy fillets, reserving the oil
IN STOCK
  • Black pepper
  • Paprika
IN STOCK
  • Dill sprigs for garnish

METHOD

  1. Whisk together the crème fraiche, horseradish and dill.
  2. Drizzle the toasts with about half the reserved oil; distribute the smoked anchovy fillets, pressing the fillets gently into the toasts; spread evenly with the crème fraiche mixture.
  3. Finish with a few grinds of black pepper and a sprinkling of paprika, and garnish with dill.
  4. Put out the Tabasco sauce.

,

Option: Toasted version – before finishing the slices with pepper and paprika, cook under a hot grill for 2 -3 minutes, until the topping bubbles and starts to colour

ingredients

  • 4 slices wholegrain bread (“sandwich size” slices), toasted
  • 45ml / 3 tbsp crème fraiche
  • 7.5ml / 1½ tsp grated horseradish
  • 2 tbsp fresh dill, finely chopped
  • 1 tin x 100g Nardin smoked anchovy fillets, reserving the oil
IN STOCK
  • Black pepper
  • Paprika
IN STOCK
  • Dill sprigs for garnish
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