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TO MAKE THE CREME FRAICHE: Pour the cream into a glass container or bowl.
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Stir in the buttermilk, cover, and let the mixture sit in a warm spot until the mixture thickens to the consistency of sour cream, at least 8 hours and up to 24 hours.
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Cover and refrigerate.
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TO MAKE THE PANCAKES: In the work bowl of a food processor fitted with the metal blade or the jar of a blender, process the onion until pureed.
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Add the avocado, egg, flour, baking powder, milk, salt, and pepper, and process until the mixture is creamy and resembles breakfast-pancake batter, about 4 minutes.
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Set a large, lightly oiled skillet over medium-low heat.
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Drop the pancake batter by tablespoonfuls about 1 inch apart onto the heated skillet.
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Cook until the pancakes puff up, deflate slightly, and are lightly browned on both sides, 2 to 2 1/2 minutes per side.
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TO ASSEMBLE THE PANCAKES: Top each warm pancake with 1 tablespoon of creme fraiche and 1 teaspoon of trout roe.
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Serve immediately.
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The creme fraiche will keep for 1 week in the refrigerator.
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If you dont feel like making your own creme fraiche, most grocery stores carry it.
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Many high-end markets, such as Whole Foods and Central Market, carry trout roe.
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A number of vendors offer it online as well.
