Anchoas Hazas en Mantequilla de Cítricos 85g

Salt-cured Cantabrian anchovies at fifty-two percent, laid into a butter emulsion cut with sunflower oil and grated lemon and lime zest. The citrus is the whole difference from a plain butter anchovy: it lifts the fat rather than adding acid, and the salt lands last. Spread the butter on toast and lay a fillet across it.