Brazil Nut Free Paleo Smoked Salmon Cucumber Rounds with Lemon-Dill
Cool, crisp cucumber rounds topped with silky avocado and delicate smoked salmon make for one of those appetizers that looks far more impressive than the effort it takes to pull together. The avocado spread is brightened with fresh lemon juice, lemon zest, and chopped dill, giving every bite a clean, herbaceous punch that pairs beautifully with the rich, smoky fish. Optional capers add a briny little pop if you want to lean into that classic smoked salmon flavor profile. Everything here is naturally whole-food and grain-free, so it fits a paleo approach without any substitutions or workarounds — just real ingredients doing exactly what they're supposed to do. For anyone navigating tree nut allergies or sensitivities, this recipe is completely free of nuts in any form, and there's nothing hiding in a sauce or seasoning blend to second-guess. Serve these straight from the platter with a few lemon wedges on the side and watch them disappear before you've even sat down.
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Learn more →Ingredients
4 servings
For the rounds
- 2 large english cucumbers
For the avocado spread
- 2 ripe avocados, halved and pitted
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh dill, finely chopped, plus more for garnish
- ¼ tsp salt, plus more to taste
- ¼ tsp black pepper
For the topping
- 4 oz smoked salmon, torn into small pieces
- 1 tbsp capers, drained (optional)
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Slice the cucumbers into rounds about 1/4-inch thick and arrange them in a single layer on a serving platter or large cutting board.
- 2
Scoop the avocado flesh into a small bowl and mash with a fork until mostly smooth with a few small chunks remaining. Stir in the lemon juice, lemon zest, dill, salt, and black pepper until combined. Taste and adjust salt as needed.
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