Smoked Salmon with California Avocado Hummus and Potato Rosti

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.

Assembly:

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.