Capsaicin Free Whole30 Smoked Salmon Cucumber Rounds
These elegant little bites are proof that appetizers can be both gorgeous and genuinely good for you. Cool cucumber rounds get topped with a silky, herb-flecked cashew cream — blended from soaked raw cashews, fresh lemon juice, chives, and dill — then finished with delicate pieces of smoked salmon. The result is creamy, briny, and refreshing all at once, with zero heat and zero compromise on flavor. For anyone navigating a sensitivity to capsaicin, this recipe is a natural fit: there are no hot peppers, no paprika, and no spice blends hiding in the ingredient list. The cashew cream does the heavy lifting here, delivering richness and depth without any dairy, which also makes it a smart choice for a Whole30 spread. Optional capers and fresh dill sprigs on top add a pop of color and a little extra brightness if you want to dress things up for guests. These come together quickly and look stunning on a platter, making them the kind of no-fuss, crowd-pleasing bite you'll want to keep in your regular rotation.
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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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