Before slicing the cucumber, cut off both ends and, using the scoring part of a zesting kitchen tool, run it lengthwise down the cucumber removing a strip of peel.

Do this in several places around the cucumber to add a decorative edge that will show once it’s sliced into rounds.

Skip this step if you don’t care about the decorative part.

Slice the cucumber into 1/4-inch thick rounds and set aside.

Depending on the size of the cucumber, you should end up with 24 slices.

Open smoked salmon and carefully separate the thin slices.

Cut into 24 small pieces, one for each cucumber slice.

Drape one piece of smoked salmon over each cucumber slice.

In a small bowl, toss the diced avocado with all but 1 teaspoon of the lemon juice.

Then top each canape with a small chunk of the lemon juice-covered avocado.

In a small bowl, whisk together the mayo, Brain Octane Oil, fresh dill, and remaining 1 teaspoon of lemon juice until creamy.

This is your easy lemon dill “aioli”.

Place a dollop on top of each canape.

Garnish each with a sprig of fresh dill and a light sprinkle of flaky sea salt.

Serves: 24