Rice Free Smoky Paprika Salmon Cucumber Rounds
Cool, crisp cucumber slices take the place of any cracker or grain-based base here, making these little bites a naturally smart choice when you're steering clear of rice and other starches. Each round gets a layer of smashed avocado seasoned with smoked paprika and bright lemon juice, then a generous spoonful of flaked salmon tossed in olive oil and more of that deep, smoky spice. The result is rich, satisfying, and genuinely elegant — the kind of thing that disappears fast at a party before anyone even thinks to ask what's in it. Smoked paprika does a lot of heavy lifting throughout the recipe, tying the avocado spread and the salmon together so every bite tastes intentional rather than thrown together. A finish of fresh chives and a pinch of red pepper flakes adds color and a little heat if you want it. These are best served right after assembling so the cucumber stays snappy and the toppings stay fresh — no reheating, no fuss, just a platter that looks like you tried way harder than you did.
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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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