| | Directions | | Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a bowl. Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper. Season, to taste. Mix well and serve cold or at room temperature. |
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| Ingredients | | - |  | 2 pounds salmon, cooked, chilled |
| - | | 1 cup celery, finely diced |
| - | | 1/2 cup red onion, finely diced |
| - | | 2 tablespoons fresh dill, minced |
| - | | 2 tablespoons capers, drained |
| - | | 2 tablespoons raspberry vinegar |
| - | | 2 tablespoons good olive oil |
| - | | 1/2 teaspoon kosher salt |
| - | | 1/2 teaspoon freshly ground black pepper |
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