Scotch Woodcock

Method

1. Drain 6 anchovy fillets on kitchen paper. Put 4 of them on a board or in a small bowl and mash to a smooth paste with 5 g of the butter using the back of a fork. Cut the remaining 2 fillets lengthways into thin strips and set aside for the garnish.
2. Break 2 into a bowl, add 1 tbsp of double cream, a good grind of black pepper and only the barest pinch of sea salt, and beat with a fork just until the yolks and whites are combined — do not whisk them frothy.
3. Toast 2 of white bread until pale gold on both sides. Cut off the crusts with a serrated knife and spread each slice, while still hot, with the anchovy butter right to the edges. Keep warm on a plate.