Mushroom 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 wild-caught smoked salmon for a combination that feels genuinely luxurious. The lemon juice and fresh dill keep the avocado bright and punchy, while briny capers add a little pop of flavor that ties everything together beautifully. For anyone navigating a fungi-free diet, this recipe is a natural fit — every ingredient is clean and straightforward, with zero hidden extras to worry about. It comes together without any cooking at all, making it ideal for entertaining or a quick, impressive snack. A pinch of red pepper flakes at the end gives the whole platter a subtle kick if you're into a little heat.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!