Ginger Free Paleo Smoky Paprika Smoked Salmon Cucumber Rounds
These elegant little bites pack serious flavor into a single, crisp cucumber round. The avocado spread is the real star — smoked paprika and a touch of cayenne give it a smoky, gently spiced depth that pairs beautifully with the silky, briny salmon on top. Fresh dill and capers add a bright, herby pop that keeps every bite feeling lively and fresh. Many smoked salmon appetizers rely on cream cheese or crackers, but this version leans on whole, clean ingredients that happen to be completely free of ginger in any form — no hidden spice blends, no surprises. The assembly is straightforward: slice, spread, top, and serve, making it a low-stress option for entertaining or a quick protein-forward snack. Everything comes together on a platter that looks far more impressive than the effort involved, which is always a win.
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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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