Shellfish Free Smoky Paprika Salmon Cucumber Rounds
These little bites are the kind of appetizer that disappears from the platter before you even get a chance to announce them. Crisp cucumber rounds get a creamy smoked paprika avocado spread, then a generous spoonful of lemon-kissed flaked salmon on top — it's fresh, bold, and genuinely beautiful without any fuss. The double hit of smoked paprika, both in the avocado layer and the salmon toss, gives every bite a warm, slightly smoky depth that feels way more sophisticated than the effort involved. For anyone navigating shellfish allergies, seafood appetizers can feel like a minefield at parties, but this one is built entirely around salmon and clean, whole ingredients with zero ambiguity. The avocado spread does the work of a rich sauce without any dairy, and the cucumber base keeps things light so the flavors of the fish really shine. A pinch of red pepper flakes and a scatter of fresh chives at the end add just enough color and heat to make the whole platter pop. Serve these immediately after assembling and watch them vanish.
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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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