Cucumber Slices with Smoky Sunflower Seed Pâté

Why You’ll Love This Recipe

I like how this recipe is light yet satisfying, making it perfect for hot days or when I want something nourishing without being heavy. The sunflower seed pâté feels creamy and indulgent, but it’s completely plant-based, which I enjoy. I also find it fun to garnish the cucumber slices differently each time, depending on what’s fresh and in season.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 medium cucumbers (half the peel removed with a parer, sliced about 1/2-inch thick)
1 batch Smoky Sunflower Seed Pate (recipe below)
Fresh dill and borage flowers or halved cherry tomatoes for garnish

Smoky Sunflower Seed Pâté:
1 cup raw sunflower seeds (soaked for at least 4 hours)
1/3 cup water
1 medium clove garlic (minced)
3 tablespoons freshly squeezed lemon juice
1/8 to 1/4 teaspoon smoked paprika (to taste)
2 tablespoons minced fresh dill
1/2 teaspoon sea salt or kosher salt + more to taste

Directions

1. I soak the sunflower seeds in water for at least 4 hours, then drain them well.
2. In a blender or food processor, I combine the sunflower seeds, water, garlic, lemon juice, smoked paprika, dill, and salt.
3. I blend until the mixture is smooth and creamy, adjusting seasoning to taste.
4. I slice the cucumbers into 1/2-inch rounds, removing half the peel for a striped effect.
5. I spread or pipe a spoonful of the sunflower seed pâté onto each cucumber slice.
6. I garnish with fresh dill, borage flowers, or halved cherry tomatoes before serving.

Servings and Timing

This recipe makes about 20–24 cucumber slices, serving 6–8 people as an appetizer. I usually spend around 15 minutes preparing the cucumbers and garnishes, plus soaking time for the sunflower seeds, and about 5 minutes blending the pâté.

Variations

Sometimes I add a pinch of cayenne pepper to the pâté for a spicy kick. I also like swapping the dill for fresh basil or parsley for a different herbal flavor. If I want extra creaminess, I blend in a tablespoon of olive oil or tahini with the sunflower seeds.

Storage/Reheating

I store the sunflower seed pâté in an airtight container in the fridge for up to 5 days. The cucumber slices are best assembled just before serving, since the cucumbers release water if stored too long. If I need to prepare ahead, I keep the pâté and cucumbers separate and assemble them right before serving.

FAQs

Can I make the sunflower seed pâté without soaking the seeds?

I find soaking essential for a smoother texture, but in a pinch I can use hot water and soak for just an hour.

Can I use another seed or nut instead of sunflower seeds?

Yes, I sometimes use cashews, pumpkin seeds, or almonds for a different flavor and texture.

How far in advance can I prepare this appetizer?

I make the pâté a day ahead, but I slice and assemble the cucumbers just before serving.

Do I need to peel the cucumbers completely?

No, I like leaving half the peel on for color and texture, but peeling fully also works.

Can I make the pâté spicier?

Yes, I add cayenne pepper or extra smoked paprika if I want more heat.

What if I don’t have a food processor?

I use a high-speed blender, but if I don’t have one, I mash the mixture well with a mortar and pestle, though it won’t be as smooth.

Can I use dried dill instead of fresh?

Yes, I use 1 teaspoon dried dill if fresh isn’t available, though I prefer the flavor of fresh herbs.

Are these appetizers suitable for vegans?

Yes, the recipe is fully plant-based, so it’s great for vegan guests.

Can I use English cucumbers instead of regular cucumbers?

Yes, English cucumbers work perfectly and often have fewer seeds.

How do I serve these for a party?

I arrange them on a platter, alternating garnishes so they look colorful and inviting.

Conclusion

I love how these Cucumber Slices with Smoky Sunflower Seed Pâté bring freshness, creaminess, and a hint of smokiness all in one bite. They’re light but flavorful, easy to prepare, and always make a beautiful addition to any table. When I want a healthy yet elegant snack or appetizer, this recipe is one of my favorites to make.

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