Peel and cut the celery bulb in slices approx. 0,5 centimeter thick.
In a casserole pour some water and salt, add the celery slices and boil until they are soft. Drain the water and pour the celery on a plate.
With a fork mix the avocado and the cream cheese. Add salt, pepper, and lemon juice and mix it well.
Peel and cut the grape fruit in thin slices and place on a plate.
Pour the mousse evenly on the grape fruit.
Place salmon slices on top of the mousse and try to create a nice volume by making a nice torch shape with the fish. . For decoration add some small grape fruit slices and dill on top of the salmon.