Makes 4 servings.
- 1 baguette, cut into 1" thick slices
- 12 slices of smoked salmon
- 1 cup (4 oz.) Emmentaler cheese, grated
- 1 lemon, cut into slices
- 8 Tbsp. butter, softened
- 1 Tbsp. anchovy paste
- 1 Tbsp. lemon juice
- 2 cloves of garlic, pressed
- Salt and pepper
- Cayenne pepper
Preheat oven to 425° F.
Beat butter, anchovy paste and lemon juice until fluffy. Add garlic, paprika, cayenne pepper, salt and pepper.
Spread a thin layer of garlic butter on both sides of the bread slices. Bake in the oven until crispy. Watch closely, so bread doesn't burn. Remove from oven and let cool.
Put a slice of salmon and sprouts on each slice of bread. Sprinkle with Emmentaler cheese and garnish with a slice of lemon.