2 pounds cooked salmon, chilled
1 cup small-diced celery ( 3 stalks)
1/2 cup small-diced red onion
2 Tbls minced fresh dill
2 Tbls capers, drained
2 Tbls raspberry vinegar
2 Tbls good olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
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.