Turkey 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 are topped with a creamy, herb-flecked avocado spread made with fresh lemon juice, dill, and a drizzle of olive oil — then finished with wild-caught smoked salmon and briny capers for a combination that feels genuinely luxurious. The flavors are bright, salty, and a little rich all at once, which makes them dangerously easy to eat. Because the whole thing is built around seafood rather than poultry, it's a naturally satisfying option when you're cooking for a crowd that includes guests avoiding turkey or other bird-based proteins. There's no cooking required beyond a bit of mashing and slicing, so the prep is refreshingly low-stress. A pinch of red pepper flakes at the end adds just enough heat to keep things interesting without overwhelming the delicate salmon. Whether you're putting together a holiday spread or just want something impressive for a weekend gathering, these rounds deliver serious flavor with minimal effort.
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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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