Pescatarian Cucumber Rounds with Smoked Salmon
Cool, crisp cucumber rounds topped with creamy avocado and silky smoked salmon make for one of those appetizers that looks like you spent way more effort than you actually did. The avocado spread comes together in minutes — just mashed with fresh lemon juice, olive oil, and dill — and it acts as the perfect rich, herby base for the wild-caught smoked salmon layered on top. Briny capers add a little pop of flavor that ties everything together beautifully. This is the kind of no-cook, assembly-style bite that works just as well for a casual weeknight snack as it does on a party platter. Since every ingredient here is straightforward and whole, there's no need to second-guess labels or worry about hidden meat-based additives sneaking in. A pinch of red pepper flakes at the end gives it a subtle kick if you're into a little heat. Fresh, satisfying, and genuinely impressive — this one earns its place at any table.
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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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