Hazelnut Free Cucumber Rounds with Smoked Salmon
Cool, crisp cucumber rounds topped with creamy avocado and silky smoked salmon make for one of the most effortlessly impressive appetizers you can put on a table. The avocado spread comes together in minutes — just mashed with fresh lemon juice, olive oil, and dill — and it delivers a bright, herbaceous richness that pairs beautifully with the briny salmon and popped capers on top. Tree nut allergies can make party snacks genuinely stressful, especially with dips and spreads that sometimes sneak in unexpected ingredients, but every component here is straightforward and easy to verify. Wild-caught smoked salmon brings a luxurious, smoky depth without any fussy cooking, and the optional red pepper flakes add just enough heat to keep things interesting. This is the kind of no-cook appetizer that looks like you spent way more time on it than you actually did, which is always a win when you're entertaining.
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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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