1. You will need 6 small, straight-sided glasses, at least 6 oz. each. In a medium bowl, stir together goat cheese and half-and-half until blended. Set aside. (see Tip.)
2. Rinse finely chopped shallot in a small strainer; drain well and place in a large bowl. Add lemon juice, olive oil, salt and pepper. Whisk together to combine. Halve, pit and peel avocados; mash until smooth and add to bowl.
3. Divide the smoked salmon between the 6 glasses. Then layer each with the avocado mixture and cheese spread. Garnish with dill sprigs or lemon twist.
Prepare and assemble up to 3 hours in advance. Cover with plastic wrap and refrigerate until ready to serve.
To easily layer goat cheese mixture, place in a heavy-duty zipper-seal bag, push to one corner, snip off the end and use like a pastry bag.
Step it up
The Ile de France® Herbed Goat cheese also would be a wonderful complement to the avocado and salmon.
Because the smoked salmon and capers have a distinctive taste, pair this verrine with a richer wine such as a white Bordeaux. For those who prefer red wine, a Merlot also makes a nice accompaniment.