Smoked Salmon with Avocado and Wasabi Cream Cheese Tea Sandwiches

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

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.