for 8 person

Padron peppers

1 tbsp	olive oil
250 g	pimientos de Padrón
¼ tsp	sea salt
½ tsp	smoked paprika

Devilled eggs

8	hard-boiled eggs
½ tbsp	mustard
2 tbsp	sour single cream
1	organic lemon, use a little grated zest
2 tbsp	chives, finely chopped
	salt and pepper to taste

Cucumber snacks

125 g	plain organic cream cheese
½ tbsp	lemon juice
4 sprig	dill, finely chopped
	salt and pepper to taste
150 g	cucumbers, in slices
80 g	smoked salmon in slices, torn into pieces

Board

150 g	cherry tomatoes
150 g	mozzarella balls
¼ bunch	basil
	salt and pepper to taste
400 g	cheese
200 g	cold cuts
150 g	radishes
50 g	red tapenade
60 g	olives
50 g	caper berries, drained
50 g	bread sticks

How it's done

Padron peppers

Heat the oil in a frying pan. Add the peppers, cover and fry for approx. 5 mins., stirring occasionally, season. Remove the lid and fry for a further 2 mins.

Devilled eggs

Half the eggs. Remove the egg yolks, mix with the mustard, sour single cream, lemon zest and chives, season. Transfer the mixture back to the eggs.

Cucumber snacks

Combine the cream cheese, lemon zest and dill, season. Spread on top of the cucumber slices, top with the salmon.

Board

Thread the cherry tomatoes, mozzarella and basil alternately onto toothpicks, season. Serve the prepared dishes on the board along with all the other ingredients up to and including the bread sticks.

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