For the crispy fried tart: whisk egg and sugar until smooth and fluffy. Add in flour, sugar, baking powder, anchovy powder, and water, and keep whisking. Add lime and lemon zest. Add in 1 whole lime juice. Season with salt and pepper

For the trour rillettes: chop the smoked fillet into small cubes. Mix well with creme fraiche, lime, and lemon zest, chives, and olive oil. Transfer into a piping bag.

Heat sunflower oil to 180ºC degrees, heat the iron circle first. Then dip it into the tart batter, turn it to avoid drippings, and place it into the frying oil. Tap the iron stick to the solidified falls into the oil. Fry until crispy.

Stuff a piping bag with the rillettes, and garnish with fresh sprouts and edible flowers of your liking.