Prepare the dressing by combining all the ingredients
Cut the avocado in half, remove the stone and put the pulp in a bowl.
Add the yoghurt, the lemon juice and the olive oil, then mash the mixture with a fork. Sprinkle with salt and pepper.
Spread the avocado mixture onto the slices of toasted rye bread.
Sprinkle with a little chilli pepper and add the smoked salmon. Drizzle with the dressing and decorate with a sprig of dill.
We advise you to use an intense-tasting PDO olive oil from Aix-en-Provence for its aromas of fresh-cut grass and/or raw artichoke, sometimes rounded off with notes of walnut, fresh hazelnut and red berries.
You can also use one of these PDO olive oils: Provence, Aix-en-Provence, Nîmes, Haute-Provence, Corse – Oliu di Corsica.