Sesame Free Paleo Smoky Paprika Smoked Salmon Cucumber Rounds
These elegant little bites are proof that appetizers don't need to be complicated to be seriously impressive. Cool, crisp cucumber rounds get topped with a smoky, creamy avocado spread — mashed with lemon juice, smoked paprika, and a pinch of cayenne for just the right amount of heat — then finished with silky smoked salmon, fresh dill, and briny capers. Every ingredient here is naturally free from sesame, so there's no need to scrutinize labels or swap anything out; the recipe just works as written. Smoked salmon appetizers can sometimes hide unexpected ingredients in sauces or marinades, but this one keeps things clean and whole-food all the way through. The double hit of smoked paprika — once in the avocado base and again as a finishing dust — gives the whole platter a gorgeous color and a deep, woodsy flavor that tastes far more complex than the prep time suggests. These are the kind of bites that disappear fast at a party, but they're equally satisfying as a light lunch or snack straight from the fridge.
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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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