Tongue appetizer with nuts and olives

Boil the tongue (400 g) and slice it thinly.

Chop the cashews (50 g) and toast them in the oven until lightly golden.

Grate the boiled egg (1 piece) on a coarse grater.

Grate the fresh cucumber (50 g).

Mix the cashews, egg, cucumber, and homemade mayonnaise (1 tbsp) or guacamole sauce (1 tbsp).

Stuff the slices of tongue with the prepared filling.

Garnish with olives (10 pieces) on top and secure with a toothpick.