Fructose Free Paleo Smoky Paprika Smoked Salmon Cucumber Rounds
Cool, crisp cucumber rounds topped with smoky avocado and silky salmon make for one of those appetizers that looks far more impressive than the effort it takes to pull together. The avocado spread is mashed with lemon juice, smoked paprika, and a pinch of cayenne, giving it a bold, layered flavor that pairs beautifully with the richness of the smoked salmon. Capers and fresh dill scattered over the top add a briny, herby brightness that ties every bite together. For anyone navigating fructose sensitivity, this recipe is a genuine win — every ingredient here is naturally low in free fructose, with no sneaky sweeteners, high-fructose sauces, or fruit-heavy components to worry about. Smoked salmon and avocado are both satisfying and easy to digest, making this the kind of crowd-pleasing bite you can actually enjoy without second-guessing the ingredient list. These rounds come together quickly and can be prepped just ahead of serving, so they work equally well as a party platter or a light, elegant snack at home.
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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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