Hazelnut Free Smoky Paprika Salmon Cucumber Rounds
Cool, crisp cucumber rounds topped with smoky salmon and a lush avocado spread — this appetizer is the kind of thing that disappears from the platter before you even finish arranging it. The salmon gets tossed with smoked paprika, olive oil, and fresh lemon juice, giving it a bold, slightly smoky depth that pairs beautifully with the creamy mashed avocado underneath. Each bite is light but satisfying, with a little heat from optional red pepper flakes and a fresh finish from chives. Tree nut allergies can make navigating party food genuinely stressful, especially with dips and spreads that sometimes sneak in unexpected ingredients — but every component here is straightforward and naturally free of those concerns. There's no cooking required beyond having your salmon ready to flake, so assembly is quick and stress-free. These rounds work equally well as an elegant starter for a dinner party or a no-fuss snack you throw together on a weeknight.
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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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