From Recipes from America's Small Farms; serves 4; takes about 5 minutes to make. This is called a dip, but it will be equally good used as an accent on salmon or another fish. Experiment with herbs, such as dill, parsley or thyme.

1/2 cup chopped walnuts
1 clove garlic (I used 2 garlic scapes)
2 medium cucumbers, peeled (I didn't peel them)
1/4 cup olive oil
1 teaspoon vinegar
1/2 teaspoon kosher salt
black pepper to taste
squeeze of lemon juice (optional)
one or more of the following herbs: dill, parsley, thyme (optional)

Combine the walnuts and garlic in a food processor fitted with the chopping blade; process to a paste.

Cut the cucumbers into large chunks; add to the walnut mixture and pulse until coarsely chopped. Add the oil, vinegar, lemon if using, and kosher salt; pulse until mixed but still somewhat chunky. Stir in optional herbs. Serve chilled or at room temperature.