First poach your salmon by placing in a pan and covering with boiling water and simmering for 7-10 minutes. Remove from the pan and leave to cool.
Cut your avocado in half, remove the stone and skin and cut into small dice. Place in a bowl with the finely chopped chilli, onion and tomato. Season.
When the salmon is cool, remove the skin and flake into the avocado, reserving 8 large flakes for the garnish. Add the coriander and lime juice to the mixture and stir very gently, trying not to break up the salmon too much.
Spoon some of the mixture into each of your little dishes and top each with a final flake of the salmon. Season very gently with a little black pepper and serve.