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Ingredients1 h servings 306
Original recipe yields 8 servings
- Preheat oven to 350 degrees F (175 degrees C). Spread hazelnuts onto a baking sheet.
- 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.
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- Cook's Note:
- Substitute cayenne pepper for the habanero pepper if desired.
Per Serving: 306 calories; 22.3 5.8 21 83 809 Full nutrition