Citric Acid Free Smoky Paprika Salmon Cucumber Rounds
These elegant little bites are proof that simple, whole ingredients can deliver serious flavor. Crisp cucumber rounds act as the base, topped with a smoky smashed avocado spread and flaked salmon seasoned with smoked paprika and olive oil — it's fresh, satisfying, and comes together without any complicated steps. For anyone navigating citric acid sensitivities, packaged appetizers and store-bought dips are often a minefield of hidden additives and preservatives. This recipe keeps everything clean and straightforward, relying on whole foods you can inspect and trust. The lemon juice used here is fresh-squeezed, which is a meaningful distinction from the concentrated or processed citric acid found in so many convenience products. The smoked paprika does a lot of heavy lifting, giving both the salmon and the avocado spread a warm, slightly earthy depth that makes these rounds taste far more complex than the ingredient list suggests. A scatter of fresh chives and a pinch of red pepper flakes finish things off beautifully if you want a little extra color and heat. Serve them 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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