Sauté the chopped shallot and garlic in butter and olive oil, add the rice and stir, add warm stock, bay leaves and simmer covered until liquid is completely absorbed, than remove from heat and allow to cool. In a bowl whisk well the avocado, feta, cream and eggs, add the diced salmon parsley and finally add cooled rice in. Divide the mixture in small oven ceramic bowls, sprinkle with the cheese and bake at 170 degrees Celsius until golden from top.