Pecan Free Smoky Paprika Salmon Cucumber Rounds
These little bites pack a serious punch — crisp cucumber rounds layered with smoky, paprika-kissed salmon and a creamy avocado spread that ties everything together beautifully. The double hit of smoked paprika, worked into both the salmon topping and the avocado base, gives every bite a deep, warm flavor that feels far more impressive than the effort involved. Fresh lemon juice brightens the whole thing up, and optional chives and red pepper flakes let you dial the finish to your taste. Because every ingredient here is naturally whole and straightforward, there's no need to squint at labels or worry about hidden nut-based oils sneaking into your appetizer spread. It's the kind of recipe that looks stunning on a platter but comes together in minutes — no oven, no fuss, just assembly. Whether you're hosting a crowd or putting together a light lunch, these rounds deliver restaurant-worthy flavor with zero stress.
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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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