Peanut Free Whole30 Smoked Salmon Cucumber Rounds
These elegant little bites are the kind of appetizer that disappears from the platter before you even get a chance to grab one yourself. Cool, crisp cucumber rounds are 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 rich, herbaceous, and surprisingly light all at once. Since cashews do all the heavy lifting here instead of any peanut-based ingredient, this is a completely safe and satisfying option for anyone navigating nut allergies or cross-contact concerns at parties. Store-bought dips and spreads can be a minefield of shared-facility warnings, so making your own cashew cream from scratch puts you fully in control of what goes on the platter. Capers and fresh dill sprigs on top add a little briny, restaurant-worthy flair that makes these look far more impressive than the effort required.
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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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