Walnut 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 sit down. Cool, crisp cucumber rounds are topped with a silky cashew cream — blended smooth with fresh lemon juice, chives, and dill — then finished with tender pieces of smoked salmon. The result is bright, savory, and genuinely impressive without requiring much effort at all. Because the creamy base is built entirely from soaked raw cashews and herbs, there are no mystery ingredients to second-guess, and nothing that would raise a flag for anyone avoiding walnuts or other tree nuts outside the cashew family. It's also a naturally clean, whole-food recipe, so it works beautifully for anyone eating with intention right now. Capers and extra dill on top add a little briny, fresh pop that takes each bite over the edge. Whether you're hosting a crowd or just treating yourself to something that feels fancy on a Tuesday, these rounds deliver every time.
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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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