Citric Acid Free Paleo Smoky Paprika Smoked Salmon Cucumber Rounds
These elegant little bites are built on crisp cucumber rounds layered with smoky, creamy avocado spread and silky smoked salmon — the kind of appetizer that disappears from the platter before you've even finished arranging them. The avocado base gets its depth from smoked paprika and a touch of cayenne, giving each bite a gentle warmth that pairs beautifully with the rich, savory salmon on top. Fresh dill and briny capers finish everything off with a pop of herby, salty contrast. For anyone navigating a citric acid sensitivity, packaged dips and store-bought spreads are often a minefield of hidden additives, but this recipe keeps things clean and straightforward with whole, recognizable ingredients. The small amount of fresh lemon juice in the avocado mixture is the only acidic element here, so you can easily adjust or omit it based on your personal tolerance. Assembly is quick and requires no cooking, making this a low-effort, high-reward option for entertaining or snacking. Serve them right away for maximum crunch, or pop them in the fridge for a short rest while you get everything else ready.
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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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