Anchoas Hazas en Mantequilla Picante 85g

Cantabrian anchovy fillets packed not in the usual oil but in a butter worked with dried chili, a format that trades the classic salt-and-oil directness for something creamier and slower to finish. The chili sits in the background, there to wake the fish up rather than mask it, and the butter keeps the whole tin closer to a spread than a cure. Serve it cool but not fridge-hard, straight onto a good cracker, and let the butter carry the seasoning.