Capsaicin Free Cucumber Rounds with Smoked Salmon
Cool, crisp cucumber rounds topped with silky smoked salmon and a bright, herby avocado spread — this appetizer is the kind of thing that disappears from a platter before you even sit down. The avocado mixture comes together in minutes, with fresh lemon juice, dill, and a drizzle of olive oil giving it a clean, vibrant flavor that pairs beautifully with the rich, smoky fish. Briny capers scattered on top add a little punch without any heat, making every bite feel balanced and satisfying. For anyone managing sensitivity to capsaicin, this recipe is naturally built around ingredients that deliver bold flavor through other means — acidity, umami, and fresh herbs do all the heavy lifting here. The red pepper flakes listed in the recipe are clearly marked as optional and easy to skip entirely, so there is no guesswork involved. Wild-caught smoked salmon brings a luxurious quality that makes these feel far more special than the effort required to assemble them. Whether you are hosting a gathering or just want something elegant and easy, this is a reliable, crowd-pleasing bite that works for nearly everyone at the table.
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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)
Can be omittedred pepper flakes
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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