Cut 6 slices of stale bread. On a hot griddle greased with oil, toast the previously cut slices of bread. In the meantime, bone the anchovy fillets and remove the entrails. Salt the inside and stuff with Parmesan cheese and close to recreate the body of the anchovy. Once the bread is ready, grease the baking tray again and roast the anchovy fillets on both sides. Cook for a few minutes. Meanwhile, cut away the outer edges of the bread slices and spread a layer of spring onion pâté on them. As soon as the anchovy fillets are ready, lay each fillet on a bread crouton.