Carrageenan Free Paleo Smoky Paprika Smoked Salmon Cucumber Rounds
These elegant little bites are the kind of appetizer that disappears from the platter before you've even finished arranging them. Cool, crisp cucumber rounds get topped with a smoky, creamy avocado spread — mashed with lemon juice, smoked paprika, and a pinch of cayenne — then finished with silky smoked salmon, fresh dill, and briny capers. The result is bright, bold, and deeply satisfying in just one or two bites. For anyone avoiding carrageenan, packaged dips and spreads are often the sneaky culprits, since the additive frequently shows up in processed dairy and ready-made condiments. Here, the creamy base is nothing but ripe avocado and a handful of pantry spices, so you know exactly what you're eating. The smoked salmon brings richness and depth without any of the filler ingredients that can hide in processed seafood products. This is the kind of recipe that looks far more impressive than the effort it actually requires — no cooking, no special equipment, just a fork and a cutting board. Serve them straight away for maximum crunch, or pop them in the fridge for a short rest if you're prepping ahead for a crowd.
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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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