Botulism risk from anchovies in the refrigerator?
First a little perspective.  Botulism is very rare. According to the CDC in the US:


  From 1996 to 2014, there were 210 outbreaks of foodborne botulism reported to CDC. Of the 145 outbreaks that were caused by home-prepared foods, 43 outbreaks, or 30%, were from home-canned vegetables.


So this is not a common occurrence.  It doesn't mean we should not pay attention to potential risks, but I don't think canned anchovies are much of a concern.  Add to that, the acidic environment that you report, plus the salt content, plus the fact that commercially canned anchovies are processed at a high temperature (and anchovies are not known as a source of botulism), I would say from a botulism standpoint you are safe.  I can't, of course, speak to how you handled the anchovies during your processing, but if you were relatively clean, you should not have a problem.  I would make sure they are not in the can, and submerged in oil.

Finally, please understand that smell is never a reliable indicator of spoilage.  Many things can go wrong with food before you can smell it.