Avocado and cracker timbales

Ingredients:

· 4 Aurum avocados
· 150 grams of crackers
· 75 grams of butter
· 200 grams of spreadable white cheese
· 60 ml of whipping cream
· 140 gr of thinly sliced ​​smoked salmon
· 2 limes
· EVOO
· Salt and pepper
· Pickle vinaigrette (optional)

Preparation:

1. Wash and dry the limes. Reserve a few pieces for decoration, grate the peel, only the green part, and squeeze them.

2. Crush the crackers and mix them with the melted butter. Line some rings with a strip of baking paper and spread the cracker mixture, pressing down with a spoon. Store in the fridge.

3. Cut the avocados in half, remove the stone and, using a spoon, extract all the pulp.

4. Chop it and put it in the blender. Add the lime juice and cream cheese; season with salt and pepper and blend. Add the cold cream and blend again until you obtain a fine purée.

5. Pour the cream into the moulds, over the biscuit, and place them in the fridge for a few minutes to set.

6. Separate the salmon slices, cut them into pieces and roll them up. Remove the rings and baking paper and spread out the salmon. Sprinkle with lime zest and pepper, and decorate with the lime pieces.