Smashed Spring Peas on Toast with Smoked Trout

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When spring peas are plentiful you’ve got to eat them in as many ways possible. These delightful toasts combine warm smashed peas, bright lemony goat cheese, rich smoked fish and sharp fresh horseradish—they’re springtime in a bite.

Serve them as a light lunch with an early greens salad, or cut into triangles and pass as an easy and elegant hors d’oeuvres. If you’re not into fish, a crisp piece of thick smoky bacon makes a nice substitute, or top a toast with a poached egg for a hearty vegetarian brunch. Who needs avocado toast when fresh local ingredients are in season?!

Created as part of a series of spring pea recipes for the Edible Communities website, you can find all the instructions and nutritional values here, along with myriad other seasonal recipes from Edible publications around the country. Think of it as your go-to recipe reference site: No matter the ingredient, one of our sister magazines has tackled it! Come for the cooking tips and stay for the thoughtful food writing from local publications far and wide. You’ll be glad you did. And if you make this recipe, be sure to post it to Instagram and tag #ediblecommunities and #edibleboston!