Hazelnut 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 — blended smooth with fresh lemon juice, chives, and dill — then finished with delicate pieces of smoked salmon. The result is bright, savory, and surprisingly rich for something so light. For anyone navigating nut allergies, it's worth noting that the creamy element here comes entirely from raw cashews, with absolutely no hazelnuts or hazelnut-derived ingredients anywhere in the recipe. That makes it a genuinely safe and satisfying option when you want something that feels indulgent without the label-reading stress. Capers and extra dill on top add a briny, fresh finish that takes the whole thing to the next level. These are perfect for entertaining or as a protein-packed snack that looks far more impressive than the effort required.
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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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