Carrageenan Free Cucumber Rounds with Smoked Salmon
These elegant little bites are the kind of appetizer that disappears from the platter before you even get a chance to announce them. Crisp cucumber rounds are topped with a creamy, herb-flecked avocado spread and finished with wild-caught smoked salmon, briny capers, and a whisper of fresh dill — it's a combination that feels genuinely fancy without requiring much effort at all. For anyone avoiding carrageenan, store-bought smoked salmon spreads and pre-made dips are often a minefield, since the additive shows up frequently in processed seafood products and creamy condiments. Here, the spread is made entirely from scratch — ripe avocado, lemon juice, olive oil, and fresh dill — so you know exactly what's going into every bite. The wild-caught smoked salmon goes straight on top with no fillers or stabilizers to worry about. A pinch of red pepper flakes at the end adds just enough heat to balance the richness of the avocado and the saltiness of the capers. Whether you're putting together a party spread or just treating yourself to something a little special, this one is hard to beat.
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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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