Cashew Free Smoky Paprika Salmon Cucumber Rounds
These little bites pack a serious punch — crisp cucumber rounds layered with smoky avocado spread and paprika-kissed salmon make for an appetizer that looks impressive but comes together with almost no effort. The double hit of smoked paprika, worked into both the avocado mash and the salmon topping, gives every bite a deep, warm flavor that feels far more complex than the ingredient list suggests. A squeeze of fresh lemon juice brightens the whole thing and keeps the avocado from going dull before you're ready to serve. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress — just straightforward, whole-food cooking. If you're feeding a crowd with mixed dietary needs, these rounds are the kind of thing that disappears from the platter first, no questions asked. Finish with a scatter of fresh chives and a pinch of red pepper flakes if you want a little color and heat, and serve immediately while the cucumber still has its satisfying snap.
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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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