Legume Free Whole30 Smoked Salmon Cucumber Rounds
These elegant little bites are proof that appetizers can be both gorgeous and genuinely clean to eat. Cool 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 something that looks like it came off a catering tray but comes together in your own kitchen with minimal fuss. Since legumes are completely off the table, cashews do the heavy lifting here as the creamy base, delivering that rich, spreadable texture without a drop of dairy or bean-based ingredient in sight. The fresh herbs keep every bite tasting vibrant, and optional capers add a little briny punch if you want to lean into that classic smoked salmon flavor. These are best served immediately so the cucumbers stay crisp and the cream stays fresh — which honestly just means less waiting around before you get to eat them.
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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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