Nitrate & Nitrite Free Cucumber Rounds with Smoked Salmon
These elegant little bites are the kind of appetizer that disappears from the platter before you even sit down. Cool, crisp cucumber rounds get topped with a creamy avocado spread brightened by fresh lemon juice and dill, then finished with wild-caught smoked salmon and briny capers for a combination that feels genuinely fancy with minimal effort. The key here is the salmon itself — wild-caught smoked salmon is naturally cured without the synthetic preservatives found in many conventional deli and cured fish products, so you get all that rich, smoky flavor without the additives. Mashing the avocado with olive oil and a squeeze of lemon keeps the spread lush and vibrant, and the fresh dill ties everything together beautifully. A pinch of red pepper flakes at the end adds just enough heat to keep things interesting. Whether you're putting together a party spread or a light snack, this one comes together fast and looks like you spent way more time on it than you did.
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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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