A fresh, healthy, make-ahead appetizer made with a creamy sunflower seed and fresh dill pâté. Garnish how you like depending on the season.
3medium cucumbershalf the peel removed with a parer, sliced about 1/2-inch thick
1batch Smoky Sunflower Seed Paterecipe below
Fresh dill and borage flowers or halved cherry tomatoes for garnish
Smoky Sunflower Seed Pâté:
1cupraw sunflower seedssoaked for at least 4 hours
1medium clove garlicminced
3tablespoonsfreshly squeezed lemon juice
1/8 to 1/4teaspoonsmoked paprikato taste
2tablespoonsminced fresh dill
1/2teaspoonsea salt or kosher salt + more to taste
Place sunflower seeds in a medium bowl or jar. Cover with 2 cups of water. Set aside and let soak for at least 4 hours, up to 24 hours.
Drain and rinse sunflower seeds. Add seeds to the pitcher of a high-speed blender or (preferred) a food processor fitted with the "S" blade. Add 1/3 cup water, garlic, lemon juice, 1/8 teaspoon smoked paprika, 2 tablespoons dill, and 1/2 teaspoon salt. Puree until smooth, 1-2 minutes. Taste and adjust seasonings if desired.
Set cucumber slices on a platter. Spoon pâté into a zipper bag. Snip the end off and squeeze pate onto the cucumber slices. For a more professional look, use a pastry bag affixed with your favorite tip.
Garnish each slice with fresh dill and borage or cherry tomatoes. Serve immediately.