Gelatin Free Smoky Paprika Salmon Cucumber Rounds
These little bites pack a serious punch of flavor into something that looks almost too pretty to eat. Crisp cucumber rounds act as the base, layered first with a smoky, lemony smashed avocado spread and then crowned with flaked salmon tossed in smoked paprika and olive oil. The double hit of smoked paprika — in both the avocado layer and the salmon — gives everything a warm, earthy depth that feels far more complex than the short ingredient list suggests. For anyone navigating gelatin-free eating, appetizers and party snacks can be a minefield of hidden thickeners lurking in store-bought spreads and pre-seasoned proteins, but every component here is completely straightforward and naturally free of those concerns. The whole assembly comes together without any cooking beyond the salmon itself, making it an ideal last-minute entertaining option. A finish of fresh chives and a pinch of red pepper flakes adds color and a gentle kick that ties the whole platter together beautifully.
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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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