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Mix it up with an interesting twist on the traditional tuna or salmon salad. Serve as desired in sandwiches, on crackers, or in lettuce wraps.

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Recipe Summary

prep:
45 mins
cook:
10 mins
additional:
5 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spread hazelnuts onto a baking sheet.

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  • Toast hazelnuts in the preheated oven until golden brown, about 10 minutes. Rub hot hazelnuts using a clean dishtowel to remove skins. Cool for 5 minutes. Chop.

  • Combine hazelnuts, salmon, mayonnaise, Greek yogurt, red bell pepper, carrot, celery, hard-boiled eggs, onion, parsley, Dijon mustard, tarragon leaves, lemon juice, garlic salt, salt, and habanero pepper in a large bowl.

Cook's Note:

Substitute cayenne pepper for the habanero pepper if desired.

Nutrition Facts

306 calories; protein 21g; carbohydrates 5.8g; fat 22.3g; cholesterol 83.1mg; sodium 809.1mg. Full Nutrition
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