Ingredients
2-3 slices of Serrano chilies
1/4 teaspoon of smoked Hungarian paprika
1 tablespoon of brown sugar (can substitute palm sugar)
1/4 pound of 3-4 nuts of your choice
1-package of smoked salmon
1 cucumber
1- 8oz container of cream cheese (if you can get farm fresh cheese its best)
1 tablespoon of mayonnaise
1/2 white onion (chopped)
1/2 clove of garlic (I like to roast the garlic as it creates a smooth sweet taste)
1 can tuna (low sodium/in water)
1/4 teaspoon HuY Fong Sriracha Hot Chili Sauce
2 tablespoons of mayonnaise
1 tablespoon pickle relish
4 hard boiled eggs
1 loaf gluten-free bread (white)
Parsley and capers for garnish
Parsley and capers for garnish
1/4 teaspoon salt (Kosher)
1/4 teaspoon of Tamari
1 1/2 tablespoons of lemon juice (freshly squeezed)
2 garlic cloves
1/4 cup vegetable broth (I prefer organic low-sodium)
1 15-oz. can garbanzo beans (I prefer organic low-sodium)
Step by step
Chop up the hard boiled eggs and place into a mixing bowl, adding in pickle relish, mayo, and sriracha. Salt and pepper to taste. Place bowl in refrigerator until ready to prepare.
Add 1/4 pound of 3-4 nuts you like into a hot non-stick pan or into a cast iron skillet.
Add in 1 tablespoon of brown sugar (can substitute palm sugar), 1/4 teaspoon of smoked Hungarian paprika and 2-3 slices of Serrano chilies.
Allow to slightly smoke in pan bringing flavors to full release.
Place in a beautiful dish alongside stuffed olives and cheeses.