Recipe for Pumpkin and Trout Toast

Mustard and sherry vinaigrette: in a mixing bowl, whisk the mustard with the vinegar, gradually add the grapeseed oil to stabilize the mixture, season with salt and pepper.

Cooking the pumpkin: preheat your oven to 200°C and place the whole pumpkin inside. Let it cook for a good hour. To check if it's done, insert the tip of a knife; if it goes in easily, it's cooked! If the skin is a little burnt, it's not a problem, the flesh will have a smoky nutty flavor.

Once the pumpkin is cooked, remove the skin and seeds (you can dry the seeds for another use), keep the flesh and mash it well with a fork. Season with extra virgin olive oil, salt, and freshly ground pepper. Transfer to a sieve and let drain well for 1 to 2 hours.

Assembly and finishing: cut the country bread and brown the slices in olive oil in a pan.

To finish, spread the dry mashed pumpkin on top, cover with slices of smoked trout, and finish by adding the arugula salad. Season with a drizzle of vinaigrette.