Celery Free Smoky Paprika Salmon Cucumber Rounds
Cool, crisp cucumber slices become the perfect edible base for a smoky, satisfying bite that feels fancy without any real fuss. Each round gets a layer of creamy smashed avocado — brightened with fresh lemon juice and a hit of smoked paprika — before being crowned with flaked salmon tossed in olive oil and even more of that deep, woodsy spice. The double dose of smoked paprika running through both the spread and the topping is what ties the whole thing together and gives every bite a bold, cohesive flavor. This is the kind of appetizer that disappears fast at a party, but it's also easy enough to throw together for a solo lunch or a light snack. Celery is one of those sneaky ingredients that shows up in a lot of pre-made dips, seafood salads, and party platters, so building everything from scratch here means you stay in full control of what goes on the plate. The ingredient list is short, the steps are straightforward, and there's no cooking required beyond having your salmon ready to go. Finish with a scatter of fresh chives and a pinch of red pepper flakes if you want a little color and heat — either way, these rounds are genuinely hard to stop eating.
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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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