Lactose Free Whole30 Smoked Salmon Cucumber Rounds
Crisp cucumber rounds topped with silky cashew cream and delicate smoked salmon make for one of those appetizers that looks far more impressive than the effort required. The cashew cream is the real star here — raw cashews blended with fresh lemon juice, chives, and dill create a luscious, spreadable base that delivers all the richness of a dairy-based spread without a drop of it. Soaking the cashews beforehand is the key step that gives the cream its ultra-smooth, almost whipped texture. Each bite layers cool crunch, herbaceous creaminess, and savory salmon in a way that feels genuinely elegant. Optional capers on top add a briny pop that takes the whole thing to another level. This is the kind of party snack that disappears fast, and nobody will miss the cream cheese.
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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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