Gelatin 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 — mashed with fresh lemon juice, smoked paprika, and a hint of cayenne — then finished with silky smoked salmon, fresh dill, and briny capers. Every component is completely whole-food and naturally free from any gelling agents or thickeners, so there's no need to scrutinize labels or swap anything out. The avocado base does all the creamy heavy lifting here, delivering richness and body without relying on any processed binders. It's a no-cook, assembly-style recipe that comes together in minutes and looks genuinely impressive on a serving board. The double hit of smoked paprika — once in the spread and again as a garnish — gives the whole thing a warm, deep flavor that makes these rounds taste far more complex than the ingredient list suggests.
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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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