Macadamia 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 sit down. 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 — every element earns its place. The avocado gets mashed with lemon juice, olive oil, and black pepper, so the spread is bright and rich without leaning on any dairy or nut-based ingredients. For anyone navigating tree nut concerns at parties, this is the kind of crowd-pleasing recipe that just works — no substitutions, no workarounds, just clean, simple ingredients from start to finish. Assembly is completely no-cook, which means you can pull this together in minutes and spend more time actually enjoying the gathering. A pinch of red pepper flakes on top adds just enough heat to balance the cool cucumber and silky salmon. Elegant enough for a dinner party, easy enough for a weeknight snack board.
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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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