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Salmon Avocado Bites

Salmon Avocado Bites

Course: Appetizers
Servings: 6
Calories: 266kcal


  • 1 4 oz. pkg wild smoked salmon or lox cut if necessary to make 12 pieces
  • 5 to 6 slices 1 small loaf pumpernickel or dark rye bread cut into 12 rounds, *see instructions
  • 2 medium 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.


  • 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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