Cinnamon Free Smoky Paprika Salmon Cucumber Rounds
These little bites are proof that an impressive appetizer doesn't need a long ingredient list or a hot oven. Cool cucumber rounds act as the base, layered first with a creamy smashed avocado spread brightened by fresh lemon juice, then topped with smoky paprika-kissed salmon that's rich, flaky, and deeply savory. The smoked paprika does serious heavy lifting here, threading through both the avocado layer and the salmon topping so every bite tastes intentional and cohesive. For anyone navigating a cinnamon sensitivity, packaged snacks and spice blends can be a minefield — but this recipe keeps things clean and straightforward, relying on whole ingredients you can easily verify. A drizzle of extra virgin olive oil and a squeeze of lemon keep the salmon moist and bright without masking its natural flavor. Optional chives and red pepper flakes add a little color and heat if you want to dress things up for a crowd. Arrange them on a platter and they look like something from a catering spread, but the assembly is genuinely quick and fuss-free.
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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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