RECIPES

Cali-rado Bites

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Ingredients

Serves: 24
24    potato latkes (recipe to follow)
24  oz.  honey smoked salmon, chunked
24  oz.  California Avocado Salad (recipe to follow)
175    strands of cilantro micro green
oz.  avocado oil
    Mini Potato Latkes (Yield: 24 small latkes)
  Eggs, beaten
1/3  cup  corn starch
Tbsp.  chives, finely chopped
1/2  tsp.  black pepper
    Salt (approximately 1 tsp.), to taste
  medium Colorado potatoes peeled, small shreds/box grater
oz.  white onion, grated
  As needed  Canola spray
    California Avocado Salad(Yield: 24 1-ounce servings)
oz.  Key lime juice (about 12 Key limes)
Tbsp.  natural cane turbinado sugar
tsp.  salt
oz.  Sweet Colorado Onion, fine julienned
Tbsp.  sweet piquant chile peppers, finely minced
Tbsp.  jalapeño peppers, seeded and finely minced
16  oz.  Fresh California Avocados*, peeled, seeded, diced (about 4 California Avocados)
  bunch cilantro, chopped

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

To assemble one appetizer:

  1. Place a warm latke on an appetizer plate.
  2. Top with 1 oz. honey smoked salmon and 2 tsp California Avocado Salad.
  3. Garnish with 2-3 strands of cilantro and 2 drops of avocado oil.

Mini Potato Latkes

  1. In mixing bowl, mix together beaten eggs, corn starch, chives, black pepper and salt.
  2. Add the shredded potato and onion to mixture and mix well.
  3. Spray a medium-hot plancha, griddle or skillet with canola oil, then place 1 heaping tablespoon of the potato mixture on hot surface (latke size should be between a quarter and a silver dollar). Sear for 3-4 minutes each side. Keep warm.

California Avocado Salad

  1. Mix Key lime juice, sugar, salt, onions, chile peppers and jalapeño peppers together. Let sit for 5-6 minutes to “pickle.”
  2. Add diced California Avocado and cilantro. Toss together gently.
  3. Add salt if necessary. Cover with plastic wrap (air tight), and hold until ready to use.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Dave Woolley, CD Culinary Approach, Denver, CO

Recipe courtesy ofChef Dave Woolley, CD Culinary Approach LLC, Denver, CO

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