4ounceswild smoked salmonor lox, package, cut if necessary to make 12 pieces
5 to 6slices pumpernickel loafdark rye or black bread for substitutes, cut into 12 rounds *see instructions
2avocadosmedium-sized, ripe, pitted
1 1/2cupsGreek yogurt
1/4cupdill sprigsfresh, divided
1 1/2teaspoonsea saltdivided
2tablespoonsextra virgin olive oildivided
1lemonhalf juiced, half sliced* as directed in the instructions
*Lemon slicesare optional- they are for appearance (as pictured), and for squeezing juice onto the bite just before eating
Preheat oven to 275 degrees.
If bread is unsliced, slice into thin, even slices, and cut into 12 rounds with a cookie cutter or by pressing the top of a jar with a small circular top, such as an empty pasta sauce or jam jar. Discard crusts or save for homemade bread crumbs.
Place rounds on a parchment-lined baking sheet, and brush 1 tablespoon olive oil onto the tops with a pastry brush or use the back of a spoon to spread on. Sprinkle with 1/4 teaspoon salt and the pepper. Toast until crisp, for about 10 minutes. Allow to cool slightly.
Scoop all avocado flesh into the blender, and add yogurt, 1/8 cup dill, lemon juice, and 1/2 teaspoon salt. Puree until completely smooth. Slice half lemon in half. Cut into thin slices to make small triangles, as pictured. Add a spoonful of the avocado puree to the top of a toast round, roll a piece of the salmon, add on top of the puree, add lemon slices if using, and top with a sprig of dill. Repeat with all of the toasts.
Drizzle with remaining olive oil and sprinkle with salt. Enjoy!