Macadamia Free Whole30 Smoked Salmon Cucumber Rounds
These elegant little bites are proof that clean eating can look seriously impressive on a platter. 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 tender pieces of smoked salmon. The result is cool, creamy, and briny all at once, with a freshness that makes them dangerously easy to eat. Because the cashew cream is made entirely from scratch in a food processor, you know exactly what's going into it — no store-bought spreads with mystery additives or shared-facility concerns. Capers and extra dill sprigs on top push the flavor even further and make the whole tray look like something from a catered event. They come together quickly once your cashews have soaked, making them a smart choice for entertaining or a light, satisfying snack any day of the week.
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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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