Christmas Mousse with Avocado and Smoked Salmon

Cut the avocados in half, remove the pits, and scoop the flesh into a food processor or mixing bowl.

Add lemon juice, cream cheese, yogurt, salt, pepper, and horseradish (if using). Blend or mash until smooth and creamy.

Fold in the chopped smoked salmon, dill, and chives gently with a spoon or spatula.

Spoon the mousse into small serving glasses or ramekins.

Garnish with lemon zest and a sprig of dill.

Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.

Serving and storage tips