Capsaicin Free Paleo Smoked Salmon Cucumber Rounds with Lemon-Dill
These elegant little bites are the kind of appetizer that disappears from the platter before you even have a chance to sit down. Cool, crisp cucumber rounds are topped with a creamy mashed avocado spread brightened by fresh lemon juice, lemon zest, and fragrant dill, then finished with silky pieces of smoked salmon. The whole thing comes together without any cooking, making it one of the easiest crowd-pleasers you can put on the table. For anyone navigating capsaicin sensitivity, this recipe is a genuinely satisfying option — there's no hot sauce, chili, or pepper of any kind hiding in the ingredient list, just clean, vibrant flavors that stand beautifully on their own. The avocado base does all the heavy lifting, delivering richness and creaminess without any dairy, which also keeps things firmly in paleo territory. Optional capers add a briny pop if you want a little extra complexity, and a squeeze of lemon at the end ties everything together. Whether you're serving these at a party or putting together a light lunch, they look far more impressive than the effort required.
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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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