Christmas Mousse with Avocado and Smoked Salmon

1. Prepare the base:
   • In a blender or food processor, combine the avocados, cream cheese, lemon juice, Dijon mustard, and a pinch of salt and pepper.
   • Blend until smooth and creamy.
2. Whip the cream:
   • In a separate bowl, whisk the heavy cream until it forms soft peaks.
3. Combine the mousse:
   • Gently fold the whipped cream into the avocado mixture until well incorporated. Be careful not to deflate the cream.
4. Add the smoked salmon:
   • Stir in the chopped smoked salmon and fresh dill. Taste the mousse and adjust the seasoning with salt and pepper, if needed.
5. Chill:
   • Transfer the mousse to serving glasses or bowls and refrigerate for at least 2 hours (or overnight if you prefer).
6. Serve:
   • Before serving, garnish with extra smoked salmon, lemon zest, or a sprig of dill for a festive touch.

This mousse pairs wonderfully with crackers, toasted baguette slices, or fresh vegetable sticks, making it a delightful addition to any Christmas or holiday spread.