Make the Avocado Cream:

1. Cut the avocado in half and remove the pit.
2. Scoop out the flesh and place it in a blender. Add a splash of lemon juice to prevent browning.
3. Add the crème fraîche and blend until smooth and creamy.
4. Season with salt and pepper, then blend again to adjust the flavor.
5. Transfer the avocado cream to a piping bag and carefully pipe it into the bottom of the verrines.

Make the Smoked Salmon Mousse:

1. Cut the smoked salmon into small pieces and place them in a blender. Pulse lightly to roughly chop.
2. Add the cream cheese, cream, lemon juice, and dill. Blend until smooth and creamy.
3. Season with pepper, and add a pinch of cayenne if you like a touch of heat.
4. Transfer the mousse to a piping bag and pipe it over the avocado cream in the verrines.
5. Refrigerate the verrines until ready to serve, ensuring they stay fresh and flavorful.