3 tsp. shallots, very thinly sliced

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1/2 ripe, Fresh California Avocados, seeded and peeled

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1/4 Tbsp. unsalted butter, room temperature

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1/2 Tbsp. lemon juice, divided

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1/8 tsp. salt, divided

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1/4 (3.9-oz.) tin oil packed smoked trout, drained

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1 slice 3/4"-thick rye bread

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1/2 Tbsp. butter, melted

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3 tsp. Italian parsley

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1/4 Tbsp. fried capers (see make-ahead recipe, below)

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1 Tbsp. lemon zest

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1/4 Tbsp. capers in brine

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As needed Canola oil

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*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.