Smoked Salmon Cucumber Rounds

Nutrition · per serving

Steps

1. 1

   Slice the cucumber into thick, even rounds about 1.5 cm wide and arrange them on a serving plate or board. Pat the tops dry with kitchen paper so the avocado cream adheres well.

   1 large (about 300 g) cucumber, sliced into 1.5 cm rounds
2. 2

   In a small bowl, mash the avocado with the lemon juice and olive oil until mostly smooth. Stir in the chopped dill, sea salt, and black pepper. Mash just until creamy with a little texture; if it is too stiff, add a few extra drops of lemon juice.

   1 medium (about 150 g flesh) ripe avocado, peeled and pitted15 ml lemon juice5 ml extra-virgin olive oil1 tbsp (about 4 g) fresh dill, finely chopped1/4 tsp sea salt1/8 tsp black pepper
3. 3

   Spoon or pipe a small mound of avocado cream onto each cucumber round. Keep the layer compact rather than spreading it to the edges so the topping stays neat and easy to eat.

   1 large (about 300 g) cucumber, sliced into 1.5 cm rounds1 medium (about 150 g flesh) ripe avocado, peeled and pitted15 ml lemon juice5 ml extra-virgin olive oil1 tbsp (about 4 g) fresh dill, finely chopped1/4 tsp sea salt1/8 tsp black pepper
4. 4

   Top each round with a ribbon of smoked salmon, then finish with a few capers, dill sprigs, and a light scattering of lemon zest. Serve immediately for the best texture and freshest flavor.

   100 g smoked salmon, cut into bite-size ribbons1 tbsp (about 15 g) capers, drained2 tbsp (about 4 g) fresh dill sprigs1/2 tsp lemon zest

Origin & History

Smoked salmon canapés are a classic feature of American brunches and cocktail spreads, drawing on preservation traditions brought by European immigrants and adapted into modern entertaining food. This cucumber-based version is a contemporary paleo-style hors d’oeuvre that swaps crackers or bread for crisp fresh rounds while keeping the familiar pairing of salmon, dill, lemon, and capers.