Fructose Free Smoky Paprika Salmon Cucumber Rounds
Cool, crisp cucumber rounds get loaded with smoky salmon and a creamy avocado spread, making this one of those appetizers that looks far more impressive than the effort it actually takes. The double hit of smoked paprika — stirred into both the salmon topping and the avocado base — gives every bite a deep, savory warmth that feels anything but plain. For anyone navigating fructose sensitivities, this kind of snack can be genuinely hard to find at a party spread, where dips and toppings often hide high-fructose ingredients or sneaky sweeteners. Here, every component is straightforward: fresh cucumber, flaked salmon, ripe avocado, lemon juice, olive oil, and a handful of spices. There's nothing to second-guess. A scatter of fresh chives and a pinch of red pepper flakes at the end adds a little color and a gentle kick without complicating the ingredient list. Serve these immediately after assembling and watch them disappear.
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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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