Anchovy toasts with preserved lemon & dill butter

Put the butter, marinade, dill, lemon zest, some freshly ground black pepper and a pinch of salt in the small bowl of a food processor, then whizz until smooth and combined. Transfer to a container and chill until firm.

Toast or grill the bread until a little charred around the edges and set aside to cool. To serve, spread the toast with a generous smear of the butter mixture, then arrange the anchovies on the toast in a criss-cross pattern. Scatter with a few extra fronds of dill and finish with more ground black pepper before allowing people to slice and help themselves.