BHA & BHT Free Cucumber Rounds with Smoked Salmon
These elegant little bites are everything you want in a light appetizer — cool, creamy, briny, and just a little smoky. The base is crisp English cucumber, topped with a silky mashed avocado spread brightened by fresh lemon juice, dill, and a drizzle of extra virgin olive oil. Wild-caught smoked salmon and capers finish each round with a punch of savory, ocean-forward flavor that feels genuinely impressive without much effort at all. For anyone navigating BHA and BHT concerns, packaged snacks and processed dips can be a minefield of synthetic preservatives hiding in plain sight. This recipe sidesteps all of that by leaning entirely on whole, fresh ingredients — nothing here comes from a box or a shelf-stable pouch with a suspicious additives list. The avocado spread comes together in minutes with real food you can actually recognize, and wild-caught smoked salmon is a naturally clean protein source worth seeking out. A pinch of red pepper flakes is the only optional flourish, and even that is completely straightforward. Whether you're building a party platter or just treating yourself to something that feels a little fancy on a weeknight, these rounds deliver big flavor with total peace of mind.
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Learn more →Ingredients
4 servings
For the rounds
- 1 large english cucumber
For the avocado spread
- 1 ripe avocado, pitted and peeled
- 2 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh dill, finely chopped, plus more for garnish
- ¼ tsp salt
- ¼ tsp black pepper
For the topping
- 4 oz wild-caught smoked salmon, torn into small pieces
- 1 tbsp capers, drained
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Slice the cucumber into rounds about 1/4-inch thick, discarding the ends. Arrange the rounds in a single layer on a serving platter.
- 2
In a small bowl, mash the avocado with a fork until mostly smooth with a few small chunks remaining. Stir in the lemon juice, olive oil, dill, salt, and black pepper until combined.
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