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Smoked anchovy toasts with horseradish

Delicate and delicious toasts with horseradish crème fraîche

Smoked anchovy toasts with horseradish

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
Black pepper
Paprika (unsmoked)
Dill sprigs for garnish
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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.
    5. ,

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

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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
Black pepper
Paprika (unsmoked)
Dill sprigs for garnish
Add all to basket

Add in stock items to your basket

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