Turkey Free Smoky Paprika Salmon Cucumber Rounds
These little bites are proof that an impressive appetizer doesn't need to involve poultry of any kind. Crisp cucumber rounds act as the base, topped first with a smoky, lemony smashed avocado spread and then piled with flaked salmon seasoned generously with smoked paprika and olive oil. The double hit of smoked paprika — in both the avocado layer and the salmon — gives every bite a deep, warm flavor that feels far more complex than the short ingredient list suggests. Fresh lemon juice brightens everything up, and a scatter of chives and red pepper flakes on top adds color and a gentle kick. They come together quickly with no cooking required beyond the salmon itself, making them an easy win for entertaining or a light, satisfying snack. The whole platter looks stunning without a single fussy step, and the flavors are bold enough to hold their own at any table.
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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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