Pork 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 elegant appetizers you can put on a table. The avocado spread comes together in minutes — just mashed with lemon juice, olive oil, fresh dill, salt, and pepper — and it acts as a luscious, herbaceous base that keeps every bite balanced and bright. Wild-caught smoked salmon brings that deep, savory smokiness without any pork-derived curing agents or additives to worry about, making this a genuinely clean and confident choice. Briny capers scattered on top add a little pop of intensity that plays beautifully against the richness of the avocado. A pinch of red pepper flakes at the end gives the whole platter a subtle kick if you're into a little heat. This is the kind of no-cook appetizer that looks like you spent way more time on it than you actually did — perfect for entertaining or a fancy-feeling snack at home.
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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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