100g low fat cream cheese
2 teaspoons green Tabasco
2 tablespoons lemon juice
200 gr of smoked salmon
salt and pepper
chopped fresh dill
chives for garnish
Cut the avocados in half, with a tablespoon take the inside. Add into the bowl the cream cheese, Tabasco, juice, salt, pepper and chopped dill. Blend just enough to get like a mousse.
Place plastic wrap paper within 4 - 5 cups of coffee with a round base, cut salmon into narrower slices and place them on the film.
Pour the mousse, avocado slices and close with protruding salmon slices. Enter a few minutes in the freezer, then move to the refrigerator until ready to serve. Unmold onto a plate.