Remove the flesh from the avocados, place it in a food processor, add the lemon juice, and puree until smooth.
Season with salt and pepper to taste and mix well.
Divide the preparation into 12 small glasses and set aside.

Using an electric mixer, beat the cream cheese and 35% cream.
Add the parsley and chives and mix well.
Divide the preparation into the glasses, on top of the avocado puree. Set aside.

Cut the smoked salmon into thin strips and drizzle with a few drops of lemon juice.
Place the salmon strips on top of the glasses, sprinkle with dill and decorate with a lime wedge.
Refrigerate to allow the flavors to develop.
Serve fresh.