Walnut Free Paleo Smoky Paprika Smoked Salmon Cucumber Rounds
These elegant little bites are proof that appetizers can be both stunning and completely stress-free to pull together. 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 whole and clean, which means no sneaky additives or nut-based fillers hiding in the mix. For anyone navigating tree nut concerns at gatherings, this kind of recipe is a genuine relief — beautiful enough for a party platter, safe enough to enjoy without second-guessing the spread. The double hit of smoked paprika, both in the avocado base and dusted on top, gives these rounds a deep, almost campfire-like warmth that makes them taste far more complex than the short prep time would suggest. They come together quickly and hold up well in the fridge for a short rest before serving, making them an ideal 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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