Legume Free Smoky Paprika Salmon Cucumber Rounds
These little bites pack a serious punch for something so effortless to put together. Crisp cucumber rounds act as the base, topped first with a smoky, lemon-kissed avocado spread and then a generous portion of smoked paprika salmon — the result is cool, creamy, and boldly flavored all at once. Every single ingredient here is naturally free of legumes, so there's no need to audit labels or swap anything out; it just works as written. The double hit of smoked paprika — once in the avocado layer and again in the salmon — gives the whole thing a deep, almost campfire-like warmth that feels way more complex than the ingredient list suggests. A squeeze of fresh lemon juice ties everything together and keeps the avocado bright and vibrant. Optional chives and red pepper flakes add a finishing touch that makes these look genuinely impressive on a platter. Whether you're building an appetizer spread or just want something light and satisfying, these rounds deliver real flavor without any fuss.
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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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