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Smoked anchovy fillets, 100g (keep refrigerated)

Nardín beech-smoked anchovies, 100g

£5.95 (Each)

  • In Stock
  • Gluten Free Product

Conservas Nardín only buys anchovies caught in the Cantabrian Sea; the fish destined to be used for their smoked anchovies are brined, rather than salted, and then cold smoked whole over beechwood before being filleted and then tinned in olive oil.

They are tender and moist, mildly fishy and lightly smoky, truly delicious.

Ingredients & Allergens
Anchovy (fish), olive oil and salt
Storage & Care
Keep refrigerated below 4°C
Nutrition Per 100g
Energy 648kJ / 154kcal
Fat 6.8g
   of which saturates 1.5g
Carbohydrate <0.5g
   of which sugars <0.5g
Protein 23g
Fibre <0.5g
Salt 5.2g
* Typical values per 100g

Conservas Nardín

Conservas Nardín is a small family business based in the port of Zumaia which specialises in processing and preserving fish from the Cantabrian Sea, off the northern coast of Spain.

They produce superb quality anchovies in three different styles, cold smoked, salted and pickled.

Smoked anchovy toasts with horseradish

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


    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