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.