Smoked Trout and California Avocado Salad “Spoons”

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Serves: 100
  As needed  Potato-Fennel Cakes (recipe follows)
  As needed  California Avocado Salad (recipe follows)
16  oz.  smoked trout, shredded
oz.  trout caviar
oz.  crème fraiche, in a fine-tipped squirt bottle
    Potato-Fennel Cakes
  Eggs, beaten
1/3  cup  corn starch
Tbsp.  chives, cut fine
Tbsp.  fennel tops, chopped fine
  California Avocado*, small dice
1/2  tsp.  black pepper
tsp.  Salt to taste
  medium potatoes peeled, large shreds
oz.  white onion, smaller shreds
  large fennel bulb, large shreds, reserve a few tops to chop and add into mixture
  As needed  Canola spray as needed
    California Avocado Salad
oz.  (approx. 12) fresh Key lime juice
Tbsp.  Turbinado sugar
tsp.  salt
oz.  red onion, julienned
Tbsp.  sweet piquant chile peppers, finely minced
Tbsp.  jalepeno peppers, deseeded and minced fine
  Fresh California Avocados*, peeled, seeded, diced
  bunch cilantro, chopped
    Avocado-Chive Oil
oz.  avocado oil
oz.  fresh chives, roughly chopped
  As needed  Salt to taste

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


Potato-Fennel Cakes

  1. Have all ingredients ready before beginning the recipe to prevent potatoes from discoloring.
  2. Place corn starch, chives, chopped fennel tops, black pepper and salt in a bowl, add the beaten eggs and mix well.
  3. Add the shredded potato, onion, California Avocado and fennel bulb  and mix well.
  4. Lightly grease a medium-hot griddle or skillet. From a spoon or depositer drop small amounts of batter (1-1/2″ in diamater) on hot surface to cook. Sear for 3-4 minutes each side.
  5. Transfer to a paper towel to drain.

California Avocado Salad

  1. Mix Key Lime juice, sugar, salt, onions, chile peppers and Jalapeno chiles together. Let marinate for 5-6 minutes to pickle the peppers.
  2. Add California Avocado, cilantro, and check salt if necessary. The avocado should remain chunky as you mix. Cover with plastic wrap (air tight) and hold.

Avocado-Chive Oil

  1. Heat 5 oz. of avocado oil to 250°F (but no hotter than 300°F.
  2. Place 1 oz. of fresh chives (rough cut) in blender, add hot oil and purée.
  3. Strain oil through a fine Chinois and cool in ice bath to keep green chlorophyll color and flavor.
  4. Add salt to taste, mix well.

To Assemble:

  1. Line up 100 tasting spoons. Layer one warm potato-fennel cakes on each spoon.
  2. Place 1 tsp. of shredded smoked trout on top, followed by 2 tsp. California Avocado salad.
  3. Finish with 1/4 tsp. crème fraiche and 1 pinch (8-10 eggs) of caviar.
  4. Drizzle with 4-5 drops of Avocado-Chive Oil. Serve.

* Large avocados are recommended for this recipe. A large avocado averages 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.

Chef Dave Woolley

CD Culinary Approach

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