1 cup crème fraiche

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2 ripe Fresh California Avocados, quartered, peeled and seeded

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1 lemon, zested

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As needed Kosher salt, to taste

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4 Eggs

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1 Tbsp. milk

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4 oz. smoked salmon

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16 Blinis (see make-ahead recipe below)

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1/2 ripe Fresh California Avocado, cut into thin slices and halved

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4 cups milk

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2 1/2 Tbsp. active dry yeast

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3 Tbsp. granulated sugar

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2 1/2 Tbsp. salt

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5 1/4 cups all-purpose flour, sifted

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5 large egg yolks

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3/4 cup plus 2 Tbsp. canola or vegetable oil

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As needed Cooking oil spray

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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.