Mushroom Free Paleo Smoked Salmon Cucumber Rounds with Lemon-Dill
These elegant little bites are proof that appetizers don't need to be complicated to impress. Crisp cucumber rounds act as the base, topped with a creamy, herb-forward avocado spread brightened by fresh lemon juice, lemon zest, and plenty of dill. Silky smoked salmon drapes over each one, and a few capers add a briny pop that ties the whole thing together. Every single ingredient here is naturally free from fungi, so there's no need to scan labels or swap anything out — it just works as written. The avocado spread comes together in minutes with a fork, making this an almost effortless dish that still looks stunning on a platter. Serve them right away for the best texture, with extra lemon wedges on the side for a little extra brightness.
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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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