Carrageenan Free Smoky Paprika Salmon Cucumber Rounds
Cool, crisp cucumber rounds get loaded with smoky paprika-kissed salmon and a creamy smashed avocado spread — it's the kind of appetizer that looks like you spent way more effort than you actually did. The double hit of smoked paprika, worked into both the salmon topping and the avocado base, gives every bite a deep, warm flavor that feels anything but light. Carrageenan is a thickener and stabilizer that sneaks into a surprising number of store-bought dips, spreads, and even some packaged seafood products, so building this from scratch with whole, simple ingredients keeps everything clean and worry-free. Fresh lemon juice brightens the richness of the avocado, while a drizzle of extra virgin olive oil keeps the salmon tender and cohesive. The cucumber acts as a naturally sturdy, refreshing base — no crackers, no bread, just clean crunch. A scatter of fresh chives and a pinch of red pepper flakes at the end adds color and a gentle kick that makes the whole platter pop. Serve these immediately after assembling and watch them 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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