Why recepie famous for?
Ingredients
1 (4-ounce) package wild smoked salmon or lox, cut if necessary to make 12 pieces5 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 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.
Instructions
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. Enjoy!
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