Brazil Nut Free Paleo Smoky Paprika Smoked Salmon Cucumber Rounds
These elegant little bites are proof that appetizers can be stunning without any fuss. Cool, crisp cucumber rounds get topped with a smoky, creamy avocado spread — mashed with lemon juice, smoked paprika, and a hint of cayenne — then finished with silky smoked salmon, fresh dill, and briny capers. Every single ingredient is naturally free from tree nuts, so there's no label-scanning or substitution anxiety involved. The double hit of smoked paprika, both in the avocado base and dusted on top, gives these rounds a deep, almost campfire-like warmth that plays beautifully against the cool cucumber and rich fish. They come together quickly and look impressive enough to set out at a party or a casual weekend gathering. Serve them right away for maximum crunch, or pop them in the fridge for up to 30 minutes if you need a little head start.
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Learn more →Ingredients
4 servings
For the cucumber rounds
- 1 large english cucumber
For the avocado spread
- 2 ripe avocados, halved and pitted
- 1 tbsp fresh lemon juice
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
- ¼ tsp salt
- ¼ tsp black pepper
For topping
- 4 oz smoked salmon, torn into small pieces
- 2 tbsp fresh dill, roughly chopped
- 1 tbsp capers, drained
- ¼ tsp smoked paprika, for garnish (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 large serving platter or cutting board.
- 2
Scoop the avocado flesh into a small mixing bowl. Add the lemon juice, smoked paprika, cayenne, salt, and black pepper. Mash with a fork until mostly smooth with a few small chunks remaining — the texture should be thick and spreadable, not runny.
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