Pork Free Paleo Smoky Paprika Smoked Salmon Cucumber Rounds
These elegant little bites are proof that appetizers can be both stunning and completely fuss-free. Cool, crisp cucumber rounds get topped with a smoky, creamy avocado spread — mashed with lemon juice, smoked paprika, and a hint of cayenne — then finished with silky smoked salmon, fresh dill, and briny capers. Every component is naturally free from pork and pork-derived ingredients, so there's no label-scanning or substitution stress involved. The double hit of smoked paprika, worked into the avocado and dusted on top, gives the whole thing a deep, almost campfire-like warmth that plays beautifully against the cool cucumber base. They come together quickly and look like something you'd find on a catering tray at a fancy event. Serve them right away for maximum crunch, or pop them in the fridge for up to 30 minutes if you're prepping ahead for guests.
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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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