Puree 50 g salmon, cream cheese, mineral water and lime juice. Season with salt and pepper. Wash the salad and dab dry. Wash the dill, dab dry and pluck flags from the stalk.
Cover pumpernickel thalers with salad. Form 4 cams from the salmon cream and place them on the pumpernickel thalers. Garnish with 10 g salmon and dill. Garnish with avocado slices if desired.