Coconut Free Paleo Smoky Paprika Smoked Salmon Cucumber Rounds
These elegant little bites are the kind of appetizer that disappears from the platter before you even get a chance to announce them. Cool, crisp cucumber rounds are topped with a smoky, lightly spiced avocado spread made from ripe avocados, fresh lemon juice, smoked paprika, and a touch of cayenne — rich and creamy without a drop of dairy or any tropical oils in sight. Silky smoked salmon, fresh dill, and briny capers finish each round with a flavor combination that feels genuinely sophisticated. Many store-bought dips and spreads sneak in coconut-derived ingredients or oils, so making this avocado base from scratch means you know exactly what's going on each bite. The whole thing comes together with minimal prep and zero cooking, which makes it ideal for entertaining or a quick snack that still feels special. Every ingredient earns its place here — nothing is filler, and the smoky paprika thread running through both the spread and the optional garnish ties the whole dish together beautifully.
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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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