Why not try a forthright Blanc de Blancs Champagne with floral and fresh hazelnut notes to accompany this appetiser?
3 ripe avocados
10 cl creme fraiche
2 tablespoons lemon juice
6 slices smoked salmon
Step 1: Cut the avocados in half and remove the stones. Put the avocado flesh into a blender.
Step 2: Add the cream, lemon juice, dill, salt and pepper. Mix it all together.
Step 3: Pour the avocado cream into the bottom of the shot glasses and cover with a slice of salmon. Sprinkle with a little dill.
Step 5: Set aside in a cool place until ready to serve.
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