Best Smoked Sunflower Seeds Recipes

SMOKED SUNFLOWER SEEDS

Smoked Sunflower Seeds image

The next time you fire up the smoker, plan to save room for this treat that you can enjoy long after the ribs are gone. Three ingredients and a little bit of patience is all you need. Store in an airtight container.

Provided by Soup Loving Nicole

Categories Appetizers and Snacks Nuts and Seeds

Time 5h5m

Yield 8

Number Of Ingredients 3

Ingredients

2 cups water
2 tablespoons sea salt
2 cups unsalted raw sunflower seeds

Steps:

Bring water and salt to a boil in a large saucepan over high heat. Turn heat off and stir in sunflower seeds. Let sit for 2 hours.
Preheat the smoker to 275 degrees F (135 degrees C). Add wood chips according to manufacturer's directions.
Drain water from sunflower seeds but do not rinse. Place seeds inside a disposable foil pan.
Smoke for 3 hours, shaking the pan every hour. Remove pan from the smoker and let seeds cool.

Nutrition Facts : Calories 210.2 calories, Carbohydrate 7.2 g, Fat 18.5 g, Fiber 3.1 g, Protein 7.5 g, SaturatedFat 1.6 g, Sodium 1325 mg, Sugar 0.9 g

CUCUMBER SLICES WITH SMOKY SUNFLOWER SEED PâTé

Cucumber Slices with Smoky Sunflower Seed pâté image

A fresh, healthy, make-ahead appetizer made with a creamy sunflower seed and fresh dill pâté. Garnish how you like depending on the season.

Provided by Kare for Kitchen Treaty

Number Of Ingredients 10

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

Steps:

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.