Wheat Free Smoked Salmon Platter with Herb Cucumber Rounds
Elegant, fresh, and completely built around naturally wheat-free ingredients, this smoked salmon platter is the kind of spread that looks like it took hours but comes together in minutes. Crisp cucumber rounds replace crackers or bread as the base, making every bite cool and refreshing without any need for substitutions or specialty flours. Silky smoked salmon is draped over creamy avocado, then finished with briny capers, paper-thin red onion, and a bright herb drizzle of olive oil, lemon juice, dill, and chives. That drizzle is the quiet hero here — a touch of ground ginger gives it a subtle warmth that ties everything together beautifully. A little fresh horseradish on the side adds a welcome kick for anyone who wants it. This is the kind of platter that works just as well for a relaxed weekend brunch as it does for a dinner party appetizer, and nobody at the table will feel like they're missing a thing.
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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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