Dice 16 schrimps and place one layer in each verrine.

In an electric mixer, add avocados with a bit of lemon juice, salt and pepper. Mix until resembling to a green cream.

Add a layer on top of the diced shrimps.

Mix fresh cheese and cream with a fork. Add some pepper and few drops of tabasco. Pour cheese cream on top of avocado cream.

Finish by a layer of salmon eggs and place one shrimp on top of each glass.