Low Sugar Whole30 Smoked Salmon Cucumber Rounds
These elegant little bites prove that appetizers can be genuinely impressive without a drop of added sugar hiding in the mix. The base is a silky cashew cream blended with fresh lemon juice, chives, and dill — completely homemade, so you know exactly what's in it. That matters more than you'd think, because store-bought cream cheese spreads and smoked salmon dips often sneak in sweeteners or cured ingredients with added sugars you'd never expect. Here, cool cucumber rounds act as the crisp, refreshing vessel for that luscious cashew cream and tender pieces of smoked salmon on top. The combination of briny fish, bright herbs, and creamy cashew base is sophisticated enough to serve at a dinner party but simple enough to throw together on a weeknight. Optional capers add a punchy, salty finish that ties everything together beautifully. Whether you're eating clean or just craving something fresh and flavorful, these rounds deliver every single time.
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Learn more →Ingredients
4 servings
For the cashew cream
- 1 cup raw cashews, soaked in cold water for at least 2 hours, then drained and rinsed
- 3 tbsp fresh lemon juice
- 2 tbsp water, plus more as needed
- 1 tbsp fresh chives, finely chopped
- 1 tbsp fresh dill, finely chopped
- ¼ tsp salt
- ¼ tsp black pepper
For the rounds
- 2 large english cucumbers, sliced into ¼-inch rounds
- 4 oz smoked salmon, torn into small pieces
For serving
- fresh dill sprigs, for serving (optional)
- capers, for serving (optional)
Instructions
- 1
Drain and rinse the soaked cashews, then add them to a food processor along with the lemon juice, 2 tbsp water, chives, dill, salt, and black pepper. Process until very smooth and spreadable, about 2–3 minutes, scraping down the sides as needed. If the cream is too thick to spread, add water 1 tsp at a time until it reaches a smooth, spreadable consistency.
- 2
Arrange the cucumber rounds in a single layer on a serving platter.
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