- Whisk together the crème fraiche, horseradish and dill.
- 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.
- Finish with a few grinds of black pepper and a sprinkling of paprika, and garnish with dill.
- 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