Citric Acid Free Cucumber Rounds with Smoked Salmon
These elegant little bites are proof that appetizers can be both stunning and genuinely simple to pull together. Cool, crisp cucumber rounds act as the base, layered with a creamy avocado spread brightened by fresh lemon juice and dill, then finished with wild-caught smoked salmon and briny capers. For anyone navigating a sensitivity to citric acid, this kind of recipe is a breath of fresh air — the brightness here comes entirely from real lemon juice rather than the processed citric acid additive that sneaks into so many packaged dips, cured fish products, and store-bought spreads. Each ingredient is straightforward and whole, so there's no guesswork about hidden additives. The combination of silky salmon, rich avocado, and that satisfying cucumber crunch makes these rounds feel like something you'd find at a fancy cocktail party, yet they come together with almost no effort. A pinch of red pepper flakes at the end adds just enough warmth to keep things interesting without overwhelming the delicate flavors. Whether you're hosting guests or just treating yourself to a beautiful snack, this platter delivers serious wow factor 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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