Place the salmon, cucumber, cream cheese, spring onion, dill and mint in food processor and process until smooth.
Place in a bowl. Grate half of the lemon's rind into the bowl and squeeze about a teaspoon into the mixture as well.
Sprinkle gelatine over the grape juice in a small bowl, let it dissolve onto the top.
Zap it in the microwave on low for 10-20 seconds until it has just melted.
Stir the gelatine into the salmon mixture slowly and combine well. Set aside.
In another bowl, whisk the egg white until fairly stiff, then gently fold into salmon mixture.
Turn into individual ramekins that have been lightly oiled with vegetable oil.
Cover and refrigerate for at least 4 hours or until set.
To serve: Slice the remaining cucumber very thinly. Turn out the little ramekins onto side/fish plates and garnish with the cucumber, fresh avocado and a little smoked salmon and mint or dill leaves.
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