Coconut 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 announce what they are. 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 much effort at all. The cashew cream is blended with lemon juice, fresh chives, and dill, so it has real brightness and depth rather than tasting like a plain substitute for something else. Because every ingredient here is straightforward and whole-food based, you don't have to scan labels for hidden additives or worry about unexpected extras sneaking in. Capers and extra dill on top add a briny, restaurant-worthy finish that makes these feel far fancier than the prep time deserves. They're great for entertaining, but honestly just as satisfying as a light lunch or snack straight from your own kitchen.
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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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