Chestnut Free Smoky Paprika Salmon Cucumber Rounds
These little bites are the kind of appetizer that disappears from the platter before you even get a chance to announce them. Crisp cucumber rounds get a creamy smoked paprika avocado spread, then a generous spoonful of lemon-kissed flaked salmon on top — it's fresh, bold, and genuinely elegant without any fuss. The double hit of smoked paprika, both in the avocado layer and the salmon, gives every bite a warm, slightly smoky depth that feels way more complex than the ingredient list suggests. For anyone navigating tree nut allergies or sensitivities, this recipe is a breath of fresh air — every single component is straightforward and naturally free of the usual hidden culprits that sneak into party food. No baking, no complicated prep, just slicing, mashing, and assembling. A finishing scatter of fresh chives and red pepper flakes adds color and a gentle kick that makes the whole platter look like something from a catering spread. Serve these immediately after assembling so the cucumber stays crisp and the avocado stays vibrant.
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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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