Nightshade Free Whole30 Smoked Salmon Cucumber Rounds
These elegant little bites prove that appetizers can be both impressive and completely free of tomatoes, peppers, and other common nightshade ingredients. The star of the show is a silky cashew cream blended with fresh lemon juice, chives, and dill — it's rich and tangy without relying on any dairy or nightshade-based condiments that can sneak into store-bought spreads. Soaking the raw cashews beforehand is the key step that transforms them into something genuinely luxurious, smooth enough to pipe onto each cucumber round like a pro. Crisp English cucumber slices act as the perfect cool, refreshing base, and the smoked salmon layered on top brings a savory, briny depth that makes every single bite feel a little fancy. Optional capers add a pop of brightness if you want to lean into that classic smoked salmon flavor profile. These come together quickly once the cashews have soaked, making them a smart choice for entertaining or a light snack when you want something that looks far more effortful than it actually is.
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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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