1 8oz. Pkg. smoked salmon, diced
Kosher salt and freshly ground pepper
Champagne Pear Vinaigrette
3 ripe avocados, diced
1/2 lemon, juiced
Fresh chives, cut into small pieces, for garnish
Place a 3-inch ring mold on a plate.
Layer a spoonful of salmon in the mold.
Sprinkle salt and pepper over salmon.
Sprinkle a little Champagne Pear Vinaigrette over the salmon.
Layer a spoonful of avocado on top of the salmon.
Squeeze lemon juice over avocado to avoid discoloration; this will also compliment the flavors of the dish.
Repeat the layers 1 more time.
Remove the ring mold and garnish the top with a small piece of chive and salmon rosette.
Repeat process to make a total of 4 tiers.