1. Grate the lime zest and squeeze the juice. Peel and pit the avocados

2. In a blender bowl, mix the avocados, dill, lime zest and juice, pepper, a pinch of salt, and mill pepper until you get a fine puree.

3. Whip the very cold cream into a thick but not firm whipped cream. Fold the whipped cream into the avocado puree with a spoon. Transfer the mixture to six cold cups. Refrigerate.

4. Cut the cucumber into sticks. Rinse, dry, and chop the salad leaves. Flake the smoked trout into pieces.

5. Arrange the cucumber sticks, salad leaves, and trout pieces on top of the avocado mousse in the cups. Drizzle with a stream of olive oil.

6. Serve with sliced and toasted bread.