Pescatarian Whole30 Smoked Salmon Cucumber Rounds
These elegant little bites are proof that appetizers can be both stunning and genuinely wholesome. 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 delicate pieces of smoked salmon. The result is cool, creamy, and briny all at once, with a freshness that makes them nearly impossible to stop eating. Dairy-free spreads can sometimes feel like a compromise, but the cashew base here is genuinely luscious and holds its own against the rich salmon. Capers and extra dill sprigs on top push the flavor even further, adding a punchy, herby finish to every bite. These come together quickly once the cashews have soaked, making them a low-effort, high-impact option for entertaining or a light snack spread. Whether you're navigating specific eating guidelines or just chasing something that tastes as good as it looks, this one delivers.
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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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