Combine the cream cheese, lemon juice and 1 tablespoon of chopped dill.
Lay the smoked salmon slices on a piece of plastic wrap, overlapping the salmon as you do. Spread the cream cheese all over the top and lay the slices of avocado on top. Roll up the long edge of the salmon, using the plastic wrap to help create a tight log. Wrap the log in the plastic wrap and chill in the fridge for at least 1 hour.
When ready to serve, remove the log from the plastic wrap and using a very sharp knife, slice into 1/2 inch rounds. Spear with a toothpick to hold. Enjoy!