These Spanish beech-smoked anchovy fillets are delicious with a squeeze of lemon and crusty bread. And perhaps a glass of chilled Manzanilla sherry!

Conservas Nardin 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.