Avocado Mousse

Preparation:

Preparation: Soak the isinglass sheets in cold water. Empty the avocados leaving a little pulp near the peel, sprinkle the avocados and the pulp with the lemon juice so as not to blacken it, then blend the latter with the smoked salmon, yogurt, salt and pepper. Squeeze the isinglass, place it in a saucepan and let it melt over a very low heat; let it cool and add it to the smoothie. Put the mixture in a canvas pocket with a spritz nozzle and stuff the avocado halves. Garnish with red lumpfish roe. Keep in the fridge for at least 1 hour before serving.