Cucumber Slices with Smoky Sunflower Seed Pâté
Refreshing cucumber slices topped with creamy smoky sunflower seed pâté and garnished with fresh dill, edible flowers, or cherry tomatoes for an elegant vegan appetizer.
- Prep Time: 15 mins (plus 4 hrs soaking)
- Cook Time: 0 mins
- Total Time: 4 hrs 15 mins
- Yield: 20–24 cucumber slices (6–8 servings)
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Ingredients
3 medium cucumbers (half the peel removed, sliced 1/2-inch thick)
1 batch Smoky Sunflower Seed Pâté
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 tbsp freshly squeezed lemon juice
1/8 to 1/4 tsp smoked paprika (to taste)
2 tbsp minced fresh dill
1/2 tsp sea salt or kosher salt (plus more to taste)
Instructions
- Soak sunflower seeds in water for at least 4 hours, then drain well.
- In a blender or food processor, combine sunflower seeds, water, garlic, lemon juice, smoked paprika, dill, and salt.
- Blend until smooth and creamy, adjusting seasoning to taste.
- Slice cucumbers into 1/2-inch rounds, peeling half the skin for a striped look.
- Spread or pipe a spoonful of sunflower seed pâté onto each cucumber slice.
- Garnish with fresh dill, borage flowers, or halved cherry tomatoes before serving.
Notes
Soaking sunflower seeds ensures a creamy texture; quick soak in hot water for 1 hour if short on time.
Can substitute sunflower seeds with cashews, almonds, or pumpkin seeds.
Assemble cucumbers just before serving to prevent excess water release.
Add cayenne or extra smoked paprika for more spice.
Store pâté separately in the fridge for up to 5 days.
Nutrition
- Serving Size: 3 cucumber slices
- Calories: 90
- Sugar: 2g
- Sodium: 130mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
