Mustard 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 mashed avocado spread and then crowned with flaked salmon tossed in smoked paprika and olive oil. The double hit of smoked paprika — in both the spread and the salmon — gives everything a warm, deep flavor that feels far more sophisticated than the effort involved. For anyone navigating condiment labels at the store, this recipe is a breath of fresh air: every ingredient is straightforward, and there's no hidden spice blend or bottled sauce to second-guess. The avocado spread does the heavy lifting that a creamy dressing might otherwise handle, keeping things rich and satisfying without any of the usual concerns. A squeeze of fresh lemon juice ties the whole thing together with just enough brightness to balance the smokiness. Finish with chives and a pinch of red pepper flakes if you want a little color and heat, then serve immediately before the cucumber loses its satisfying snap.
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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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