Cashew Free Smoked Salmon Platter with Herb Cucumber Rounds
Silky smoked salmon, creamy avocado, and crisp cucumber rounds come together on one stunning platter that looks like it took hours but comes together in minutes. The bright herb drizzle — built from olive oil, lemon juice, fresh dill, chives, and a touch of ground ginger — ties every element together with a clean, zesty finish. Briny capers and paper-thin red onion add just enough sharpness to balance the richness of the salmon and avocado, while lemon wedges on the side let everyone dial up the citrus to their liking. Every single ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out — it just works as written. This is the kind of spread that earns serious compliments at a brunch table or holiday gathering without requiring any complicated technique. Arrange, drizzle, scatter, and serve — it really is that simple.
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Learn more →Ingredients
4 servings
For the platter
- 12 oz smoked salmon, thinly sliced
- 2 medium english cucumbers, sliced into ¼-inch rounds
- 2 ripe avocados, halved, pitted, and thinly sliced
- 1 small red onion, very thinly sliced
- 2 tbsp capers, drained and rinsed
- ¼ cup fresh dill, roughly torn
- 2 tbsp fresh chives, finely chopped
- 1 lemon, cut into wedges
- 1 tbsp fresh horseradish, finely grated (optional)
For the herb drizzle
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh chives, finely chopped
- ¼ tsp fine sea salt
- ¼ tsp ground ginger
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, finely chopped dill, finely chopped chives, sea salt, and ground ginger until combined. Set aside.
- 2
Arrange the cucumber rounds in a single, slightly overlapping layer across the base of a large serving platter, leaving space around the edges for the other components.
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