Chicken Free Whole30 Smoked Salmon Cucumber Rounds
These elegant little bites are proof that appetizers can be both stunning and genuinely wholesome. Crisp cucumber rounds get topped with a silky cashew cream — blended from soaked raw cashews, bright lemon juice, fresh chives, and dill — then finished with delicate pieces of smoked salmon. The result is cool, creamy, and briny all at once, with layers of flavor that feel far more impressive than the effort involved. Since every component here is naturally free of poultry, there's no need to scan labels or swap anything out — it just works as written. The cashew cream is the real star, delivering a rich, dairy-free spread that holds its own against the smoky salmon without any compromise in texture or taste. Optional capers and fresh dill sprigs on top add a little extra pop if you want to dress things up for a crowd. Whether you're putting together a party platter or a light snack, these rounds disappear fast.
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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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