Almond Free Whole30 Smoked Salmon Cucumber Rounds
These elegant little bites are the kind of appetizer that disappears from the platter before you even get a chance to grab one yourself. Cool cucumber rounds get topped with a silky, herb-flecked cashew cream and delicate pieces of smoked salmon — it's fresh, savory, and genuinely impressive without requiring much effort at all. The cashew cream is blended with bright lemon juice, fresh chives, and dill until completely smooth, giving you a rich, dairy-free spread that holds its own against the bold flavor of the salmon. Because the recipe relies on cashews rather than almonds or almond-based products, it's a naturally safe choice for anyone navigating tree nut sensitivities specific to almonds. Capers and extra dill on top add a briny, restaurant-worthy finish that makes these rounds feel far fancier than the ingredient list suggests. They come together quickly and work beautifully as a party snack, a light lunch, or an elegant starter for a dinner at home.
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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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