Roughly chop the smoked salmon and put in a food processor.

Strip the leaves from the dill, rough chop and add to the bowl along with lemon juice and cream cheese. Pulse together until the mixture is combined.

In a separate bowl add the crème fraîche and whisk to soft peaks.

Carefully fold in half the crème fraîche into the salmon mixture.

In another bowl, whisk an egg white until it just hold its shape, then carefully fold into the salmon.

Pipe or spoon the mixture into serving glasses and chill for 2 hours.

Deseed the cucumber and chop finely. Lay the cucumber pieces evenly over a couple of pieces of kitchen paper to drain.

Add a layer of chopped cucumber to each mousse, reserving a few pieces for garnish.

Peel the avocadoes and add to a medium food processor bowl or liquidiser.

Add the lime juice to the avocado and process until you get a smooth mixture.

Fold the remaining crème fraîche into the mixture.

Pipe or spoon the whipped avocado mousse onto the chopped cucumber layer.

Garnish with the reserved cucumber and a sprinkling of lime zest then chill for 20 minutes before serving.