High Fructose Corn Syrup Free Paleo Smoky Paprika Smoked Salmon Cucumber Rounds
These elegant little bites are everything you want in a no-fuss appetizer — cool, creamy, smoky, and just a little spicy. Sliced cucumber rounds act as the base, topped with a smashed avocado spread spiked with smoked paprika and a hint of cayenne, then finished with silky smoked salmon, fresh dill, and briny capers. Every ingredient here is whole and recognizable, which means none of the sneaky sweeteners that tend to hide in store-bought spreads, cured fish products, or packaged snacks. Smoked salmon can be a surprising source of added sugars and corn-derived syrups in commercial preparations, so using a clean, quality fillet makes all the difference. The avocado mixture comes together with just a fork and a few pantry spices, keeping prep genuinely simple. These rounds are impressive enough for a party spread but easy enough to throw together on a weeknight when you want something that feels a little special.
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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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