As needed Potato-Fennel Cakes (recipe follows)

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As needed California Avocado Salad (recipe follows)

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16 oz. smoked trout, shredded

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2 oz. trout caviar

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4 oz. crème fraiche, in a fine-tipped squirt bottle

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4 Eggs, beaten

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1/3 cup corn starch

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2 Tbsp. chives, cut fine

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1 Tbsp. fennel tops, chopped fine

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1 California Avocado*, small dice

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1/2 tsp. black pepper

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1 tsp. Salt to taste

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4 medium potatoes peeled, large shreds

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4 oz. white onion, smaller shreds

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1 large fennel bulb, large shreds, reserve a few tops to chop and add into mixture

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As needed Canola spray as needed

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4 oz. (approx. 12) fresh Key lime juice

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3 Tbsp. Turbinado sugar

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1 tsp. salt

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4 oz. red onion, julienned

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2 Tbsp. sweet piquant chile peppers, finely minced

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1 Tbsp. jalepeno peppers, deseeded and minced fine

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2 Fresh California Avocados*, peeled, seeded, diced

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1 bunch cilantro, chopped

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5 oz. avocado oil

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1 oz. fresh chives, roughly chopped

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As needed Salt to taste

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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.