Prepare to tighten up your brunch game. This platter has something for everyone and it comes together in a snap.  Oh and maybe make a double batch of these crackers—they are amazing! No one will believe they're just nuts, seeds, and Tessemae's.
 
Makes 4 servings
 

What you need 

¾ cup blanched almonds
½ cup raw cashews
½ cup walnuts
¼ cup raw pumpkin seeds
2 tablespoons chia seeds
2 tablespoons flaxseeds
3 Tablespoons Tessemae’s Italian, plus additional for drizzling
1 teaspoon salt
8 ounces smoked salmon
4 ounces baby greens
½ of a small red onion, peeled and thinly sliced
6 hard boiled eggs, quartered
4 Kirby cucumbers, halved crosswise and quartered lengthwise
lemon wedges, for serving
 

What you do 

1. Pulse nuts, and seeds in in a food processor until they reach the texture of wet sand. With motor running, drizzle in ¼ cup water, then Italian and salt.
2. Scrape cracker dough onto a sheet of plastic wrap and shape into a log 2 inches in diameter. Roll up tightly with plastic wrap and freeze for 1 hour.
3. Heat oven to 350 degrees. Using a serrated knife, slice dough into ¼-inch-thick slices and bake on a parchment-lined baking sheet until golden brown, about 30 minutes.
4. Arrange salmon, greens, onion, eggs and cucumber on a serving platter and drizzle with Italian. Serve salmon platter with crackers and lemon wedges.