Festive Finger Food with Smoked Salmon and Olives

Original recipe yields 20 servings
Ingredient Checklist

6 ounces smoked salmon
1 ripe avocado, halved and pitted
1 teaspoon lemon juice
5 slices dark square pumpernickel bread, quartered
2 sprigs finely chopped fresh dill, or to taste
1 cucumber, thinly sliced
20 toothpicks
10 black olives, pitted and halved

Instructions Checklist

Step 1

Cut smoked salmon into squares the size of the pumpernickel bread. Mash avocado and lemon juice together with a fork in a small bowl. Spread a thin layer of mashed avocado on each pumpernickel piece, cover with a piece of smoked salmon, and sprinkle with dill. Secure cucumber slices onto bread squares with toothpicks and stick half an olive on top.


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