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Ingredients

1 loaf crusty whole-wheat bread, cut into 1/2-inch slices 2 cups cooked fava beans ½ cup olive oil 1 shallot, finely chopped 1 tablespoon lemon juice 1 clove garlic, minced 1 teaspoon ground cumin salt and ground black pepper to taste 1 cup mayonnaise 2 hard-boiled eggs, peeled and roughly chopped 4 cornichons, roughly chopped ½ cup packed chervil 1 tablespoon Dijon mustard 1 tablespoon salt-packed capers, rinsed 4 ounces smoked trout fillets, skinned ½ cup pickled red onions

Nutrition Info

227.7 calories carbohydrate: 14.9 g cholesterol: 29.9 mg fat: 16 g fiber: 2.6 g protein: 6.8 g saturatedFat: 2.5 g servingSize: - sodium: 382.4 mg sugar: 2 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Arrange bread slices on a baking sheet.
Place fava beans, olive oil, shallot, lemon juice, garlic, and cumin in a food processor. Blend until smooth. Season with salt and pepper.
Combine mayonnaise, eggs, cornichons, chervil, mustard, and capers in a small food processor. Whip until gribiche sauce is thoroughly combined.
Bake bread in the preheated oven until lightly toasted, 5 to 7 minutes.
Top bread with hummus, smoked trout, pickled onions, and the gribiche sauce.

20 servings

A quick and easy favorite. This recipe features flaky smoked trout, creamy fava bean hummus, and topped with just a touch of tart pickled red onion.