Mushroom Free Smoky Paprika Salmon Cucumber Rounds
These little bites pack a serious punch of flavor into something that looks almost too pretty to eat. Cool, crisp cucumber rounds act as the base, layered first with a smoky smashed avocado spread and then crowned with lemon-kissed flaked salmon dusted in smoked paprika. The double hit of smoked paprika — in both the avocado and the salmon — gives every bite a warm, earthy depth that feels far more sophisticated than the effort involved. For anyone navigating a mushroom-free lifestyle, appetizers and party snacks can be a minefield of hidden fungi lurking in umami-forward seasonings and store-bought spreads, but every single ingredient here is clean and straightforward. The whole thing comes together in one bowl and one fork, no cooking required beyond having your salmon ready to go. A squeeze of fresh lemon brightens the richness of the avocado, while optional chives and red pepper flakes add a little color and heat if you want to take it up a notch. Serve these at your next gathering and watch them disappear before you even set down the platter.
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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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