Hazelnut Free Paleo Smoky Paprika Smoked Salmon Cucumber Rounds
These elegant little bites are proof that appetizers don't have to be complicated to feel seriously impressive. Each cucumber round gets a generous layer of smoky, creamy avocado spread — mashed with lemon juice, smoked paprika, and a touch of cayenne — then topped with silky smoked salmon, fresh dill, and briny capers. The combination of cool cucumber, rich avocado, and deeply savory fish hits every note at once. For anyone navigating tree nut allergies, packaged dips and store-bought appetizer platters can be a minefield of hidden ingredients, but every component here is straightforward and easy to verify. The whole thing comes together with a fork, a knife, and a platter — no cooking required. They're light enough to serve as a starter but satisfying enough to anchor a grazing spread, and the smoked paprika dusted on top makes them look like they came straight from a catering kitchen.
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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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