Pacific Northwest Creamy Avocado Salmon Cups Dressed With Fresh Dill Oil

1 lb. thinly sliced Pacific smoked salmon
1/3 cup fresh lime juice
2 Tbsp. sweet chili sauce
2 ripe avocados, cleaned and smashed with a fork
2 packages (8 oz each) cream cheese, room temperature
salt and pepper to taste
6 Tbsp. chopped fresh dill weed
1 cup olive oil

Use four 1/2 cup ramekins or muffin tins. Evenly distribute the salmon slices between these 4 cups, lining the cups with thin layers of salmon, leaving some of the salmon overhang the top edges.  Keep refrigerated while preparing the filling.

In a bowl, stir together the lime juice, chili sauce, avocados, cream cheese, salt and pepper until mixed well. This should be mostly smooth and very creamy.

Take salmon lined cups out of refrigerator and spoon the cream mixture into the salmon. Fold the extra salmon overhanging the edges of the cup back over the top of the cream mixture. Put cups back in refrigerator, cover lightly with plastic wrap or waxed paper and chill for 4 to 6 hours.

Prepare the dill dressing now so it has time to chill. Put the dill and olive oil in a glass jar, put the lid on and shake well. Put this dressing in the refrigerator.

When the salmon is completely chilled, gently lift the filled salmon cups out of the ramekins or muffin tins and place on small serving plates.

Remove jar with dill dressing from refrigetor and shake again vigorously, then drizzle over the salmon cups.
Serve immediately.