Seed Oil Free Smoky Paprika Salmon Cucumber Rounds
These little bites pack a serious punch — crisp cucumber rounds layered with smoky avocado spread and paprika-kissed salmon that tastes far more impressive than the effort involved. The whole thing comes together with just a bowl and a fork, no cooking required beyond the salmon itself. Every ingredient here is exactly what it looks like: extra virgin olive oil, fresh lemon juice, ripe avocado, and real spices — nothing refined, nothing processed, nothing hiding a seed oil in the fine print. That matters more than people realize, since so many store-bought appetizers and dressings sneak in canola, sunflower, or soybean oil as a base. Here, the fat comes entirely from avocado and cold-pressed olive oil, which means you get richness and flavor without compromise. A pinch of red pepper flakes and fresh chives on top make these look like something you'd find at a catered event, but they're genuinely weeknight-easy. Serve them straight off the platter and watch them disappear.
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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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