Fish Free Sunflower Butter Cucumber Sandwiches
These little open-faced bites are fresh, creamy, and satisfying in a way that feels almost too easy for how good they look. The sunflower seed butter gets brightened with a squeeze of lemon juice and seasoned simply with salt and pepper, turning into a smooth, savory spread that pairs beautifully with cool, crisp cucumber rounds. Finished with a scatter of fresh chives and optional parsley, each bite delivers a clean herby flavor that feels light but genuinely filling. For anyone navigating fish-free eating, snacks and appetizers can sometimes feel like a minefield of hidden anchovy pastes or seafood-based sauces — this recipe sidesteps all of that with a completely plant-based ingredient list you can trust at a glance. There's no cooking involved, just a quick stir and a little assembly, making this ideal for a last-minute appetizer spread or an afternoon snack. The whole thing comes together on a single cutting board, which means cleanup is practically nonexistent.
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Learn more →Ingredients
4 servings
- 1 large english cucumber
- ½ cup sunflower seed butter, unsweetened and unsalted
- 1 tbsp fresh lemon juice
- ¼ tsp fine sea salt
- ¼ tsp ground black pepper
- 2 tbsp fresh chives, thinly sliced
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Slice the cucumber crosswise into rounds about 1/4-inch thick, yielding approximately 24 rounds. Arrange them in a single layer on a cutting board or serving plate.
- 2
In a small bowl, stir together the sunflower seed butter, lemon juice, salt, and pepper until smooth and evenly combined.
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