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Smoked Salmon Toast with Avocado

Pairs well with Lucienne Pinot Noir and Hahn GSM

Makes 4-6 Servings


  • 4-5 cups mixed raw nuts
  • 2 shallots, sliced thinly
  • 3 garlic cloves, sliced thinly
  • 1/4 cup chopped rosemary 
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon cinnamon
  • 1/2-1 teaspoon smoked paprika
  • 1 tablespoon Maldon Salt
  • 2 tablespoons honey
  • 3 tablespoons butter
  • Olive oil



Heat oven to 350 degrees and roast nuts on baking sheet for 8-10 minutes until toasted and fragrant. Place nuts in large bowl.

While nuts are in the oven, heat a small skillet over medium heat and add 1 tablespoon olive oil. Sauté shallots and garlic until golden brown. Within the last few minutes of cooking add the rosemary. Place in a small bowl and set aside.

Melt butter and honey while stirring. Pour over nuts and add cayenne pepper, cinnamon, smoked paprika and salt. Add shallots and garlic and toss together. Adjust seasoning if necessary. Serve warm. Nuts can also be briefly reheated in the oven.

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