Sunflower Seed Pate
by Editorial Staff
A very interesting and unusual appetizer that is perfect for a lean table is a light pâté from sunflower seeds, with the addition of mustard and greens. It is extremely easy to prepare such a spread, based on the most affordable products. A great option for sandwiches or tartlet filling!
Ingredients
- Sunflower seeds – 200 g
- Mustard – 2-3 teaspoon (20 g)
- Lemon (for juice) – 1 pc.
or lemon juice – 1-2 tbsp - Fresh dill – 4-5 branches (10 g)
- Turmeric – 1/4 teaspoon
- Salt – 1/2 teaspoon
- Ground black pepper – on the tip of a knife
Directions
- Prepare foods on the list.
If you wish, you can add cucumber, tomato, bell pepper, or boiled beets to such a lean paste, each time giving such a spread for sandwiches a new taste.
During the cooking process, you will need 100-120 ml of warm boiled water. - Pour the seeds into a saucepan, pour about 400-500 ml of water, put on the heat, and bring to a boil. Then skim off the foam, reduce heat to low, and simmer for about 15 minutes.
Place the boiled seeds in a sieve. After all the water has drained off, transfer the seeds to a plate and cool until warm. - Combine boiled seeds, mustard, turmeric, salt, black pepper in a blender bowl.
Squeeze about 1-2 tablespoon from the lemon. tablespoons of juice and add to the bowl.
Rinse the dill, chop finely with a knife and also send to the blender bowl.
Whisk on medium power for about 2-3 minutes, until smooth.
- In portions, each time whisking in short pulses for about 30 seconds, pour in 100-120 ml of boiled water, until the most homogeneous mass and the desired thickness of the pate are obtained.
- Lean sunflower seed pate is ready! It can be served immediately after preparation or stored in the refrigerator in an airtight container for about 2-3 days.
Important: sometime after storage, the pate may slightly exfoliate, separating the oils contained in it. If this happens, do not be alarmed – just stir the pate thoroughly and serve.
Enjoy your meal!
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