Brazil Nut Free Smoky Paprika Salmon Cucumber Rounds
These little bites pack a serious punch for something so effortless to put together. Crisp cucumber rounds act as the base, topped first with a smoky smashed avocado spread and then a generous spoonful of smoked paprika-kissed salmon — the layers of flavor are genuinely impressive for a no-cook assembly. The double hit of smoked paprika, both in the avocado and the salmon, gives everything a warm, slightly earthy depth that feels way more sophisticated than the ingredient list suggests. A squeeze of fresh lemon juice ties it all together and keeps the avocado bright and fresh. For anyone navigating tree nut allergies, these are a dream appetizer — every single ingredient is straightforward, with no hidden blends or specialty products that tend to sneak in unwanted allergens. Finish with a scatter of chives and red pepper flakes if you want a little color and heat, and get them to the table quickly because they disappear fast.
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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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