Serves four

5 oz.     Shelled, boiled, and peeled fava beans (about 3 lbs. raw)
1 ea.     Medium avocado, peeled and quartered
1 ½ oz. Best Foods mayonnaise
¼  oz.   Sriracha sauce
½ oz.    Freshly squeezed lemon juice
4          Slices of whole grain bread
Fresh dill and thinly sliced radishes for garnish


Prepare the puree. Place the cooked, peeled fava beans in the work bowl of a food processor, and process until the mixture begins sticking together. Add the avocado, mayonnaise, sriracha sauce, and lemon juice, and process until smooth. (The fava beans will still be in small pieces.) Transfer to a storage container and refrigerate until ready to serve. It is fine to make the puree a day ahead.

Soft boil the eggs. Fill a suitable pot with hot water and place it over high heat. When it comes to a boil, reduce the heat to a simmer, and lower the eggs into the water with a slotted spoon.  Set a timer for seven minutes, then remove the eggs from the water and transfer to an ice bath. Allow to cool completely, then peel and reserve. (Also fine to prepare ahead.)

To serve, remove the puree from the refrigerator and allow to come to room temperature. Toast the bread to your desired degree, then spoon the puree onto the bread and spread evenly (about ¼” thick.) Arrange the smoked steelhead over the puree and cut the eggs in half and lay over the steelhead. Garnish with thinly sliced radishes and tufts of fresh dill.