Pescatarian Smoky Paprika Salmon Cucumber Rounds
These little bites pack a serious punch of flavor into a single, elegant mouthful. Crisp cucumber rounds act as the base, layered first with a creamy smoked paprika avocado spread and then topped with tender flaked salmon tossed in olive oil, lemon juice, and even more smoky paprika. The double hit of smoked paprika running through both the spread and the salmon is what makes the whole thing feel cohesive and deeply savory rather than just a thrown-together appetizer. Fresh lemon juice brightens every layer, keeping things light and vibrant despite how rich the avocado and salmon combo sounds on paper. Optional chives and red pepper flakes on top add a little color and heat if you want to take it up a notch. This is the kind of no-cook, no-fuss recipe that looks genuinely impressive on a platter without requiring much effort at all — perfect for entertaining or just treating yourself to something that feels a little special.
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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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