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- Preparing Time: 40 minutes
- Total Time: -
- Served Person: 20
- 1 tablespoon lemon juice
- 1/2 cup olive oil
- 1 tablespoon dijon mustard
- 1 cup mayonnaise
- 1 teaspoon ground cumin
- salt and ground black pepper to taste
- 1 clove garlic, minced
- 1 shallot, finely chopped
- 1/2 cup pickled red onions
- 1 loaf crusty whole-wheat bread, cut into 1/2-inch slices
- hummus:
- 2 cups cooked fava beans
- gribiche sauce:
- 2 hard-boiled eggs, peeled and roughly chopped
- 4 cornichons, roughly chopped
- 1/2 cup packed chervil
- 1 tablespoon salt-packed capers, rinsed
- 4 ounces smoked trout fillets, skinned
- Carbohydrate 14.9
- Cholesterol 30
- Fat 16
- Protein 6.8
- Sodium 382
- Calories 228 calories;
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.
