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1 lb. russet potatoes

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1/2 cup egg whites

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1/2 cup potato starch

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2 tsp. salt

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Vegetable oil, for frying

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2 cups cooked chickpeas, drained

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1 ripe, Fresh California Avocado, pitted, peeled and halved

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1 bunch cilantro, stems trimmed

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1/4 cup tahini

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1 Tbsp. ground coriander

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1 Tbsp. ground cumin

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2 tsp. salt

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1/2 cup fresh lime juice

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1 clove garlic

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Vegetable oil, as needed

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8 Eggs

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1 cup crème fraiche

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2 ripe, Fresh California Avocados, pitted and peeled

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4 oz. cold-smoked salmon

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4 oz. trout roe

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Sliced spring onions for garnish

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Micro celery for garnish

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Snipped chives for garnish

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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.