Wheat Free Smoky Paprika Salmon Cucumber Rounds
Cool, crisp cucumber slices take the place of crackers or bread here, making these little bites a naturally wheat-free option that doesn't feel like a compromise at all. Each round gets a layer of smashed avocado seasoned with smoked paprika and lemon juice, then a generous spoonful of flaked salmon tossed in olive oil and more of that deep, smoky spice. The double hit of smoked paprika throughout the whole assembly is what ties everything together and gives these an almost addictive, slightly bold flavor. They come together with zero cooking required beyond having your salmon ready to go, and the assembly is genuinely fast — just slice, spread, and top. These are the kind of appetizer that disappears from a platter before you've even finished arranging them. A pinch of red pepper flakes and a scatter of fresh chives at the end add just enough color and heat to make them look as good as they taste.
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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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