Celery 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 act as the base, topped with a creamy, herb-flecked avocado spread and silky pieces of wild-caught smoked salmon. A few briny capers and a scatter of fresh dill finish each one off with a punch of flavor that feels genuinely restaurant-worthy. For anyone navigating a celery allergy or sensitivity, this recipe is a breath of fresh air — no hidden stalks, no celery seed lurking in a spice blend, just clean, straightforward ingredients from start to finish. The lemon juice in the avocado spread keeps everything bright and prevents any browning, so the platter looks as good as it tastes even if you prep it a little ahead. A pinch of red pepper flakes adds a subtle kick if you want it, but the dish is completely satisfying without. Whether you're hosting a gathering or just treating yourself to something a little fancy on a weeknight, this one delivers serious flavor with almost no effort.
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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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