Line four cups or soufflé dishes with plastic wrap. Fill in salmon slices so that they protrude about 2 cm over the edge. Cut avocado in half, remove pit, scoop out flesh and spread through a sieve. Whip whipped cream until stiff. Allow gelatin to melt as directed and stir into whipped cream. Fold in avocado mixture and season to taste with salt and freshly ground pepper. Fill the avocado mousse into the ramekins and place the overlapping salmon on top. Cover with plastic wrap and refrigerate for at least 2 hours.
Turn out avocado in salmon coating onto plates and arrange with dill and lettuce.
Serve with toast.
from the Bochum public utility company
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