Eggless Cucumber Rounds with Smoked Salmon
Cool, crisp cucumber rounds topped with creamy avocado and silky smoked salmon make for one of the most effortlessly elegant appetizers you can put on a table. The avocado spread comes together in minutes — just mashed with lemon juice, olive oil, fresh dill, salt, and pepper — and it delivers a bright, herbaceous richness that pairs beautifully with the briny depth of wild-caught smoked salmon. A few capers scattered on top add little pops of saltiness that tie the whole bite together. This is the kind of no-cook appetizer that looks like you spent way more time on it than you actually did. Since everything here is naturally free of eggs, there's no need to swap anything out or second-guess a single ingredient — it just works as written. A pinch of red pepper flakes at the end gives the platter a subtle kick if you're into a little heat. Bring this to a party and watch it disappear before anything else on the spread.
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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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