Almond Free Smoky Paprika Salmon Cucumber Rounds
Cool, crisp cucumber rounds get loaded with smoky paprika-kissed salmon and a creamy smashed avocado spread, making for a bite-sized appetizer that feels genuinely impressive without a lot of effort. The double hit of smoked paprika — once in the salmon mixture and once folded into the avocado — gives every single round a deep, slightly sweet smokiness that ties the whole thing together beautifully. A squeeze of fresh lemon juice brightens both layers and keeps the avocado from feeling heavy, while a drizzle of extra virgin olive oil adds just enough richness to the salmon. These are naturally free from tree nuts of any kind, so there's no need to scan labels or worry about cross-contact the way you might with store-bought appetizers or catered party trays. Everything here is whole, recognizable, and straightforward. Optional chives and red pepper flakes on top add a pop of color and a little heat if you want to take it up a notch. Arrange them on a platter and they disappear fast — this is the kind of no-fuss, crowd-pleasing bite that makes you look like you really know what you're doing.
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Learn more →Ingredients
4 servings
For the rounds
- 1 large english cucumber
For the topping
- 8 oz cooked salmon, flaked
- 1 tsp smoked paprika
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
For the spread
- 1 ripe avocado, pitted and peeled
- 1 tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp smoked paprika
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Slice the cucumber into rounds about 1/4 inch thick and arrange them in a single layer on a large platter or baking sheet — you should get about 20–24 rounds.
- 2
In a small bowl, mash the avocado with a fork until mostly smooth with a few small chunks remaining. Stir in 1 tbsp lemon juice, 1/4 tsp salt, and 1/4 tsp smoked paprika until combined.
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