Cucumber Slices with Smoky Sunflower Seed pâté Recipe

Name: Cucumber Slices with Smoky Sunflower Seed pâté
Prep time: 4 h 30 min
Total time: 4 h 30 min
Yield: about 36 slices
Ingredients: 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; 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

Ingredients

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
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

	PREP TIME 4h30m	TOTAL TIME 4h30m
YIELD about 36 slices

Instructions

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.