Smoked Salmon with California Avocado Hummus and Potato Rosti

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A photo of a Smoked Salmon California Avocado Hummus and Potato Rosti

Executive Chef Dane Blom created this gorgeous small plate for California Avocado Month (June). It works well as an appetizer, bar bite, or breakfast/brunch item.

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Serves: 8

Potato Rosti: 1 lb. russet potatoes 1/2 cup egg whites 1/2 cup potato starch 2 tsp. salt Vegetable oil, for frying Avocado Hummus (yield 2 ¼ cups): 2 cups cooked chickpeas, drained 1 ripe, Fresh California Avocado, pitted, peeled and halved 1 bunch cilantro, stems trimmed 1/4 cup tahini 1 Tbsp. ground coriander 1 Tbsp. ground cumin 2 tsp. salt 1/2 cup fresh lime juice 1 clove garlic Vegetable oil, as needed Soft-Cooked Eggs: 8 Eggs Assembly: 1 cup crème fraiche 2 ripe, Fresh California Avocados, pitted and peeled 4 oz. cold-smoked salmon 4 oz. trout roe Sliced spring onions, for garnish Micro celery, for garnish Snipped chives, for garnish

Potato Rosti:

  1. Line a half sheet pan with foil and spray with pan release.
  2. Wash potatoes and poke holes in them. Bake at 325 degrees for 45 min., until potatoes have just a little give but are not cooked through. Let cool.
  3. Peel potatoes and grate them into a bowl.
  4. In a separate bowl, beat the egg whites to a stiff peak. Fold into the potatoes.
  5. Add the potato starch and salt and mix thoroughly.
  6. Spread the potato mixture evenly in the prepared pan. Spray the top with pan release.
  7. Cover the potato with plastic wrap and another half sheet pan. Weight the pan and refrigerate overnight.
  8. The next day, remove the weight and plastic wrap and cut out 4-in. rounds.

Avocado Hummus:

  1. Combine the chickpeas, avocado, cilantro, tahini, coriander, cumin, salt, lime juice and garlic in a food processor. Puree until smooth.
  2. With the processor running, drizzle in oil until it reaches a spreadable consistency. Taste and adjust seasoning.
  3. Cover and refrigerate.

Soft-Cooked Eggs:

  1. Cook the eggs in a pot of boiling water for 6 minutes, so that the yolks are still soft. Ice and refrigerate.
  2. Peel and halve the eggs.


  1. For each serving, to order: Fry one round of rosti at 350 degrees until it is browned and crisp. Drain and salt lightly.
  2. Use 1 oz. crème fraiche to make a circle on a plate that is slightly larger than the rosti.
  3. Nestle a fried rosti in the crème fraiche.
  4. Using a ring mold on top of the rosti, layer ¼ cup Avocado Hummus; ¼ avocado, cut into chunks; ½ oz. flaked salmon; ½ egg; and small dollops of trout roe.
  5. Carefully remove the ring mold and garnish with spring onions, micros celery and chives.

*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.

Did You Know?

It’s actually easy to create an avocado rose. If you are setting out a spread of appetizers, add a beautiful avocado rose to elevate the appeal. Or if you are looking for more casual appetizers try these California Avocado snack recipes.

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

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