Shellfish 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 impressive appetizers you can put on a table. The avocado spread comes together in minutes — just mashed with bright lemon juice, fresh dill, and a drizzle of olive oil — and it acts as a luscious, herbaceous base that holds everything together beautifully. Wild-caught smoked salmon brings that deeply savory, slightly smoky depth, while briny capers and optional red pepper flakes add just enough punch to keep every bite interesting. For anyone navigating seafood restrictions around shellfish, this is a genuinely satisfying option since it leans entirely on salmon with zero shrimp, crab, or lobster anywhere in the mix. The cucumber acts as a light, refreshing vehicle that keeps things feeling fresh rather than heavy, which makes these rounds perfect for grazing at a party or serving as a starter. Everything assembles without any cooking, so you spend more time enjoying the spread than standing over a stove.
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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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