The avocado crema that tops these hors d'oeuvres was originally made for a vegetarian taco dish but I became obsessed and wanted to put it on everything. I immediately had a vision of combining it with potatoes and smoked fish as a delectable appetizer. I only had large Kennebec potatoes so I immediately popped one in the oven to bake. I topped with olive oil, salt and pepper, smoked salmon, and a spoon of the crema. Eventually I ran to my spice drawer and added some paprika. Not only did I have confirmation that my fantasy hors d'oeuvre would work, but also I had my newest easy work-night dinner. Well, okay I will admit it. I have had this for breakfast a few times in the past few weeks as well but so will you!

{Please review the ingredient notes listed under Tips for the Posh Belly if following either Gluten Free, Low FODMAP, or Low Fermentation diets.}

INGREDIENTS

Fingerling or new potatoes
Extra virgin olive oil
Salt & fresh cracked black or white pepper
Smoked trout or smoked salmon
Avocado crema
Sweet smoked paprika
Chervil or chives for garnish

EQUIPMENT

Knife and cutting board
Melon baller or sharp metal spoon
Bowl
Baking dish or baking sheet
Parchment or silicone baking mat (optional)
Pastry bag & tip or plastic sandwich bag (optional)

METHOD

Preheat oven to 375℉.

Slice potatoes in half lengthwise to form the two sides most likely to be able to stay stable when turned cut-side up. With the edge of the melon baller, scrape a little bit of the potato flesh from the cut side to form a slight boat shape. You can skip this step or do it after baking the potatoes. The indentation helps the topping to stay on and I like to do it before baking so that no seasoning is lost. Add potatoes to bowl. Season with salt and fresh cracked pepper. Toss with just enough olive oil to coat.

Line baking dish or baking sheet with parchment paper, silicone baking mat, or a thin layer of olive oil. Place potatoes cut-side down in baking dish. Roast until sufficiently cooked - approximately 15 minutes. Remove from oven and allow to cool.

Meanwhile, chop smoked trout or salmon into small pieces (or beat with the paddle of a stand mixer) and prepare chervil leaves or chop some chives to use as garnish. You can also use small strips of trout or salmon but the chopped fish makes it easier to bite through neatly when using larger than bite-sized potatoes.

Once potato halves have cooled, top with smoked salmon, avocado crema, a sprinkle of sweet smoked paprika, and chosen herb garnish. Serve.

Components of this dish can be made ahead of time and refrigerated. It can even be assembled up until the addition of the crema and garnish as long as it is securely wrapped.

TIPS FOR THE POSH BELLY

GLUTEN: Fresh produce and fish is naturally gluten free. Check prepared fish products for any added gluten containing ingredients. Be sure that any spices used are gluten free.

FODMAPs | FRUCTOSE MALABSORPTION: According to Monash, 1/8 of one standard avocado is FODMAP friendly with 1/4 being moderate for sorbitol. The FODMAP Friendly app lists 1/2 of an avocado as safe. The portion of avocado included in this recipe is well within the safe range. Check prepared fish products for any added high FODMAP ingredients.

SIBO | CEDARS-SINAI LOW FERMENTATION DIET: This recipe is SIBO safe.

MISCELLANEOUS: When potatoes are cooked and then allowed to cool, they go through a retrogradation process in which the starches are converted into resistant starch (a.k.a. retrograde starch). Resistant starch has many healthy benefits including being one of the few if not only prebiotic food that is both FODMAP friendly and considered to be safe on the Low Fermentation diet. Prebiotics are an essential element in supporting good gut health. Resistant starch's other benefits potentially include increased insulin sensitivity, lowered calorie intake, and lowered blood sugar. Discuss the benefits of adding resistant starch to your diet with your medical team.