Shellfish 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 creamy, herbaceous, and just a little smoky in the best possible way. For anyone navigating shellfish concerns at parties or gatherings, this is the kind of crowd-pleasing option that never feels like a compromise — it genuinely tastes luxurious. The cashew cream does the heavy lifting here, replacing dairy-based spreads with something surprisingly rich and smooth that you make entirely from scratch in a food processor. Optional capers add a briny pop that takes the whole thing up another notch. Serve these immediately for maximum freshness, and don't be surprised when people ask you for the recipe.
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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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