Method

• 1.
  For the smoked butter, spread woodchips evenly over the base of a large wok. Place wok on stovetop with extractor fan set on high. Carefully ignite all woodchips until they start to smoke and hold their smoke consistently (you may need to ignite them a few times).
• 2.
  Set a trivet or small round wire rack directly on top of the chips, making sure it’s set down inside the wok. Place a medium heatproof bowl on the trivet or rack and fill with ice cubes.
• 3.
  Place butter in a small heatproof bowl, then place inside bowl with ice cubes, nestling in so the ice cubes come up the side of the bowl a little. Cover with a larger heatproof bowl, upturned, to form a dome over the bowl of butter and creating space for the smoke to swirl around (or use foil to tightly seal the wok instead). Leave to smoke for 15 minutes until butter smells smoky and is slightly softened. If the butter melts a little it’s okay, just chill for 5-10 minutes until it feels softened again, but not firm.
• 4.
  Transfer smoked butter to the bowl of a stand mixer fitted with the whisk attachment. Whisk for 3-4 minutes until lightly whipped. Fold in soy and mirin. Season with sea salt. Transfer to a piping bag.
• 5.
  Arrange Jatz on a serving platter. Snip the end off piping bag and pipe a dollop of smoked butter onto each Jatz. Elegantly curl anchovies on top of butter to serve.