Coconut Free Smoky Paprika Salmon Cucumber Rounds
These little bites pack a serious punch for something so effortless to put together. Crisp cucumber rounds act as the base, layered first with a smoky smashed avocado spread and then crowned with flaked salmon tossed in smoked paprika, olive oil, and fresh lemon juice. Every component is naturally free of coconut in any form — no coconut aminos, no coconut oil, no hidden coconut-derived ingredients — so you can build the whole platter without a second thought. The double hit of smoked paprika, both in the avocado layer and the salmon, gives these rounds a deep, warm flavor that tastes far more complex than the short ingredient list suggests. A scatter of fresh chives and a pinch of red pepper flakes at the end adds color and a gentle kick that makes the whole tray look as good as it tastes. These are ideal for entertaining because they come together quickly and disappear even faster.
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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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