Pistachio Free Smoky Paprika Salmon Cucumber Rounds
Cool, crisp cucumber rounds get a serious upgrade here, layered with smoky paprika-spiced salmon and a creamy smashed avocado spread that comes together in minutes. The double hit of smoked paprika — once in the avocado and again in the salmon — gives every bite a deep, warm flavor that feels far more impressive than the effort involved. A squeeze of fresh lemon juice brightens both layers, keeping things light and fresh against the richness of the fish and avocado. These little rounds are naturally free from tree nuts of any kind, so you can set them out at a party or pack them as a snack without scanning labels or worrying about cross-contact from mixed nut products. Everything here is whole, recognizable, and straightforward — cucumber, salmon, avocado, olive oil, and a handful of pantry spices. Finish with a scatter of chives and red pepper flakes if you want a little color and heat, then serve immediately so the cucumber stays crisp and the toppings stay vibrant.
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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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