Anti Inflammatory Smoky Paprika Salmon Cucumber Rounds
These little bites pack a serious nutritional punch into a no-cook, no-fuss appetizer that serves four and looks stunning on a platter. Crisp cucumber rounds act as the base, topped first with a creamy smoked paprika avocado spread and then with olive oil-dressed flaked salmon — every single ingredient here earns its place from an anti-inflammatory standpoint. Salmon brings omega-3 fatty acids, avocado contributes healthy monounsaturated fats, extra virgin olive oil adds its own well-documented benefits, and fresh lemon juice ties everything together with brightness. Smoked paprika does double duty, weaving through both the spread and the salmon topping to give the whole thing a warm, subtly smoky depth that feels far more indulgent than it actually is. There's no cooking required beyond having your salmon ready to go, which means you can pull this together in minutes without heating up the kitchen. Optional chives and red pepper flakes on top add a pop of color and a little heat if you want it. Whether you're serving these as a party appetizer or a light lunch, they disappear fast — and you'll feel genuinely good about every bite.
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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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