1. Mix Evia Natural Greek yoghurt, avocado, onion, lemon juice, chopped parsley, dill and pepper in medium bowl. Season to taste with salt.
2. Cover and refrigerate. Rinse the capers under cold running water and pat dry with paper towel.
3. Heat olive oil in a small saucepan over medium heat. Gently fry the capers in the hot oil for 30-60 seconds or until the buds begin to open and lightly brown. Remove the capers from the pan and drain on a paper towel.
4. Add fresh rocket and slice of salmon on toasted sourdough bread. Dollop a tablespoon of the yoghurt dip on top, garnish with sprig of dill and capers.