Pork 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 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 cashew cream is the real star here, delivering a rich, dairy-free spread that tastes far more indulgent than its simple ingredient list suggests. Smoked salmon is naturally free of pork and pork-derived additives, so this is one of those recipes where you can shop with confidence and skip the label-scrutinizing entirely. A few capers and a sprig of fresh dill on top take the presentation from casual snack to genuinely impressive party food. They come together quickly once the cashews have soaked, making them a smart choice for entertaining when you want something that looks like you fussed but really didn't.
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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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