Dice avocado and salmon and set aside in separate bowls.

Prepare the sauce with olive oil, lemon juice, salt and pepper.

Divide it in the two bowls and mix.

Fill your verrines with a spoon. First the lawyer, then finish with the salmon.

Relax the cream cheese with the cream (mix with the cream).

Fill in a pastry bag or a freezer bag cut on a corner with fresh cheese.

Add the cheese over the salmon.

Reserve in the fridge until serving time. Do not forget that the avocado blacks quickly in the open air.