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Anchovy & sugar bread pincho

A bold combination of sweet and salty. Crispy sugar bread with creamy, smoked crème fraîche, anchovy and a touch of PX and citrus.

Ingredients

Butter
Sugar bread (in slices)

Salt
1Olive oil
1Sherry vinegar
Optional sugar
150gTomato

80gCrème fraîche
4Drops of smoked oil
Smoked salt

Anchovy fillets
Lime zest
Cresses

Preparation

  1. Spread the slices of sugar bread thinly with butter.
  2. Toast gently until golden brown and crispy.
  3. Let cool to lukewarm.

  1. Score the tomatoes, cut them into quarters and remove the seeds.
  2. Heat them on low heat with oil and let simmer gently for about 15 minutes until the moisture has evaporated.
  3. Add PX vinegar and salt, and a little sugar if too sour.
  4. Puree until smooth.

  1. Mix the crème fraîche with smoked oil and salt to taste.
  2. Transfer to a piping bag.

  1. Skewer an anchovy on a stick.
  2. Spread the toast with the tomato PX sauce.
  3. Pipe dots of crème fraîche onto the tomato.
  4. Stick the anchovy in.
  5. Grate lime zest over it.
  6. Garnish with cress.