Cut off the bases of the Brussels sprouts, remove 3–4 of the finer outer leaves from each one, and set them aside in cold water. Cut the remaining sprouts in half and blanch them in boiling water with a little salt for 2 minutes. Remove them with a slotted spoon and place them in a small saucepan with the cream – you can add 1–2 tbsp of the cooking water. Steam the Brussels sprouts under a lid for approx. 15 minutes, until they are completely tender. Then roughly purée the Brussels sprouts with a hand blender, stir in the butter and cheese, and season with salt and pepper. Keep the purée warm.
Preheat the oven to 160 degrees. Place the almonds in a small ovenproof dish with 2 tbsp water and smoked salt, and give them a stir. Place the almonds in the hot oven for about 15 minutes, until the water has evaporated and the almonds have taken on a toasted flavour. Give the almonds a stir now and then. Leave the almonds to cool, then chop them roughly.
Toast the bread in a toaster or under a grill. Cut a clove of garlic in half, rub each slice well with the garlic, then drizzle olive oil over the bread. Drain the Brussels sprout leaves, pat them dry, and fry the leaves for approx. 45 seconds in a very hot pan with a little oil. Leave them to drain in a sieve. Spread the warm Brussels sprout purée onto the bread and arrange the fried outer leaves on top. Sprinkle with the chopped almonds and grate lemon zest over the top.
