Shellfish 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. Each cucumber round gets a generous smear of mashed avocado seasoned with smoked paprika and a hint of cayenne, then topped with silky smoked salmon, fresh dill, and briny capers. The combination of textures is genuinely addictive: crisp cucumber, velvety avocado, and tender fish all in one bite. Because the recipe relies entirely on whole, clean ingredients, there's no need to scan labels for hidden shellfish derivatives or worry about cross-contact from processed seafood blends. Smoked salmon does all the heavy lifting here, delivering that deep, savory flavor that makes these rounds feel far more impressive than the effort involved. They come together quickly and look stunning on a platter, making them a go-to for entertaining or a light snack that actually satisfies.
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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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