Lactose Free Smoky Paprika Salmon Cucumber Rounds
These little bites are proof that appetizers can be genuinely impressive without a single drop of dairy anywhere in sight. Crisp cucumber rounds act as the base, topped first with a smashed avocado spread brightened by lemon juice and a dusting of smoked paprika, then finished with flaked salmon tossed in olive oil and even more of that deep, smoky spice. The double hit of paprika running through both the spread and the salmon is what makes the whole thing taste so intentional and cohesive. Avocado steps in as the creamy element here, so there's no need for cream cheese or sour cream — and honestly, the result is lighter and fresher than any dairy-based version would be. A squeeze of lemon lifts everything, and the optional chives and red pepper flakes add color and a gentle kick if you want to take it up a notch. These are the kind of no-cook, assemble-and-serve bites that disappear from a platter in minutes, which means you'll want to make more than you think you need.
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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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