Small toasts with anchovy butter and smoked Amberjack belly
1 pack of Selo de Mar smoked amberjack belly
1 pack of Selo de Mar anchovy butter
6 thin slices of corn bread
0.05 oz of fennel
3 tablespoon of olive oil
Put the olive oil in a frying pan to a medium heat.
Add the corn bread and fry for two minutes or until golden and remove.
Put on a platter provided with absorbent paper to remove the excess of flat.
Dam one of the sides of the bread with anchovy butter
Finish with the amberjack belly and the fennel.