Nitrate & Nitrite Free Whole30 Smoked Salmon Cucumber Rounds
These elegant little bites are proof that appetizers can be both stunning and completely clean. The star of the show is a silky cashew cream blended with fresh lemon juice, chives, and dill — a dairy-free spread that comes together in minutes and tastes far more indulgent than it has any right to. Sourcing smoked salmon that skips the curing additives found in most commercial varieties is often the trickiest part of a recipe like this, but once you have a clean-label fish, the rest practically assembles itself. Each crisp cucumber round gets a generous spoonful of that herby cashew cream before being crowned with a tender piece of salmon, making every single bite a perfect little package. Capers and fresh dill sprigs finish things off with a briny, aromatic pop that takes the whole platter to another level. Whether you're hosting a crowd or just treating yourself to something that feels fancy on a Tuesday, this is the kind of recipe that disappears fast.
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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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