Smoked Salmon with Avocado and Wasabi Cream Cheese Finger Sanwiches

Ingredients

• 3 tablespoons wasabi paste, or to taste
• 1/3 cup cream cheese, at room temperature
• 24 party pumpernickel bread slices
• 1 ripe Hass avocado
• 1/2 lemon
• 16 ounces smoked salmon, thinly sliced

Directions

Mix the wasabi with the cream cheese in a small bowl. Spread the bread slices with a thin, even layer of the mixture.

Cut the avocado in half lengthwise and twist the 2 halves apart and remove the pit. Use a spoon to remove the avocado flesh in 1 piece. Slice each avocado half in 1/8-inch slices. Place the avocado slices in a bowl and squeeze juice from 1/2 lemon over avocado slices and toss gently.

Cover each bread slice with a single layer of avocado slices. Top with a piece of salmon. Serve as soon as possible.