Mushroom Free Paleo Smoky Paprika Smoked Salmon Cucumber Rounds
These elegant little bites are everything you want in a crowd-pleasing appetizer — cool, creamy, smoky, and just a little spicy. Crisp cucumber rounds act as the base, topped with a luscious smashed avocado spread that gets serious depth from smoked paprika and a kick of cayenne. Silky smoked salmon, fresh dill, and briny capers finish each round with a flavor combination that feels genuinely sophisticated without requiring much effort at all. Every single ingredient here is whole and clean, making this a naturally paleo-friendly option that doesn't ask you to hunt down specialty swaps or substitutes. For anyone navigating menus that often sneak in fungi-based ingredients — think umami powders, blended seasonings, or store-bought spreads — this recipe keeps things refreshingly straightforward. You know exactly what's going into every bite, and that peace of mind is half the appeal. These are best served fresh, but they hold up beautifully in the fridge for a short window, making them a smart make-ahead option for entertaining.
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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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