Salmon Avocado Bites

4 from 1 vote

Give your guests a nutritious and delicious boost before the main course with these scrumptious appetizers.

Course: Appetizer

Cuisine: Universal

Keyword: Low-Carb, Seafood

Servings: people

Calories: 266kcal

4 ounces wild smoked salmon or lox, package, cut if necessary to make 12 pieces
5 to 6 slices pumpernickel loaf dark rye or black bread for substitutes, cut into 12 rounds *see instructions
2 avocados medium-sized, ripe, pitted
1 1/2 cups Greek yogurt
1/4 cup dill sprigs fresh, divided
1 1/2 teaspoon sea salt divided
1/2 teaspoon black pepper
2 tablespoons extra virgin olive oil divided
1 lemon half juiced, half sliced* as directed in the instructions
*Lemon slices are 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!

SmartPoints (Freestyle): 8