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 with fresh lemon juice, chives, and dill — then finished with delicate pieces of smoked salmon for a combination that feels seriously fancy without much effort. The cashew cream is the real star here: soaking the raw cashews before blending gives it that lush, spreadable texture you'd normally expect from a dairy-based spread, no grains or fillers required. For anyone navigating grain-free eating, this kind of recipe is a breath of fresh air because every single ingredient is naturally free of the usual problem grains — there's no hidden flour, no bread base, nothing to second-guess. The fresh dill and optional capers tie everything together with a bright, briny finish that makes these rounds taste like something you'd find at a catered event. They come together quickly and look gorgeous on a platter, making them ideal for entertaining or a light snack when you want something that actually feels special.
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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.
Arrange the cucumber rounds in a single layer on a serving platter.
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