Sesame Free Whole30 Smoked Salmon Cucumber Rounds
These elegant little bites are proof that appetizers can be both stunning and completely fuss-free. 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. For anyone navigating sesame-free entertaining, this recipe is a genuine relief — no tahini, no sesame oil, no hidden seed-based sauces anywhere in sight. The cashew cream does all the heavy lifting that a store-bought spread might otherwise bring, and you control every single ingredient that goes into it. Capers and fresh dill sprigs on top add a little extra pop if you want to dress things up for a crowd. Whether you're putting together a party platter or just treating yourself to a fancy snack, these rounds come together quickly and 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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