Brazil Nut 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, crisp cucumber rounds are topped with a silky cashew cream — blended from soaked raw cashews, bright lemon juice, fresh chives, and dill — then finished with tender pieces of smoked salmon. The result is creamy, herbaceous, and just a little briny in the best possible way. Because every ingredient here is naturally free from brazil nuts, there's no label-scanning or substitution stress involved — just clean, whole-food components you can feel good about. The cashew cream does all the heavy lifting, giving you that rich, spreadable base you'd normally expect from dairy without any of the fuss. Capers and extra dill on top make these look genuinely impressive, whether you're serving them at a party or just treating yourself to a fancy snack situation. They come together quickly once your cashews have soaked, and the payoff is absolutely worth it.
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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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