Dairy Free Smoky Paprika Salmon Cucumber Rounds
These little bites pack a serious punch — crisp cucumber rounds layered with smoky, lemon-kissed salmon and a creamy smashed avocado spread that brings everything together beautifully. The double hit of smoked paprika, worked into both the salmon topping and the avocado base, gives every bite a deep, warm flavor that feels far more impressive than the effort involved. Because the creaminess here comes entirely from ripe avocado rather than any dairy, there's no cream cheese, sour cream, or butter to worry about — just clean, whole ingredients doing all the heavy lifting. That makes these rounds a genuinely stress-free option for entertaining, whether you're cooking for someone with a dairy sensitivity or just want a lighter, fresher appetizer on the table. A squeeze of fresh lemon juice brightens the whole thing and keeps the avocado spread vibrant. Finish with chives and a pinch of red pepper flakes if you want a little color and heat, and serve immediately so the cucumber stays crisp and the toppings look their best.
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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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