Remove the horse beans from their pods and peel off the thick skin from each bean. Blanch the beans briefly for about 1 minute in lightly salted water. Then place the beans in a small saucepan with butter and 1⁄2 dl water and steam them until tender, covered, for about 8 minutes.
Mash the warm beans in the saucepan with a whisk to a very coarse purée, stir in the smoked cheese and season to taste with salt, pepper and lemon juice.
Toast the wheat bread on a griddle, in the oven or in a toaster. Spoon a dollop of broad bean purée onto each piece of toasted bread and top with small slices of pickled green strawberries and lemon verbena leaves.
