Salmon Avocado Bites

Yield :

Ingredients :

1 (4-ounce) package wild smoked salmon or lox, cut if necessary to make 12 pieces
5 to 6 slices of 1 small loaf pumpernickel, dark rye, or black bread, cut into 12 rounds, *see instructions
2 medium-sized, ripe avocados, pitted
1-1/2 cups low-fat Greek yogurt
1/4 cup fresh dill sprigs, 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.

Preparation :

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 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.

Nutritional Info :