Salmon Salad With Toasted Hazelnuts And Tarragon

• 3/4 cup hazelnuts
• 4 (5 ounce) cans salmon, drained
• 1/3 cup mayonnaise
• 1/3 cup Greek yogurt
• 1/2 cup finely chopped red bell pepper
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 2 hard-boiled eggs, chopped
• 1/4 cup minced onion
• 3 tablespoons minced fresh parsley
• 2 tablespoons Dijon mustard
• 1 tablespoon minced French tarragon leaves
• 1/2 lemon, juiced
• 1 teaspoon garlic salt
• 1/2 teaspoon salt
• 1/8 teaspoon ground habanero pepper, or more to taste

1. Preheat oven to 350 degrees F (175 degrees C). Spread hazelnuts onto a baking sheet.
2. 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.
3. 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.

hazelnuts, salmon, mayonnaise, greek yogurt, red bell pepper, carrot, celery, eggs, onion, fresh parsley, mustard, tarragon, lemon, garlic salt, salt, ground habanero pepper

Taken from www.allrecipes.com/recipe/258279/salmon-salad-with-toasted-hazelnuts-and-tarragon/ (may not work)