• 2 very ripe avocados
• 1 tablespoon lemon juice
• salt and pepper
• 1 cup fromage blanc (substitute greek style yogurt)
• 2 tablespoons chopped chives
• 6 ounces smoked salmon, sliced thinly

In a food processor or blender, blend the avocados with the lemon juice to make a smooth puree. Season to taste with salt and pepper. Mix the fromage blanc with the chopped chives (save a little of the chives for decoration).

Layer the verrines with the pureed avocados, then the fromage blanc and finally the smoked salmon. Garnish with remaining chives. Refrigerate.

Makes 12 servings.