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1 lb cooked salmon, chilled and shredded (or 1 14.5 oz can)
1/2 cup finely diced celery (2 small stalks)
2 Tbsp finely diced yellow onion (approx 1/3 small onion)
1 Tbsp fresh dill, minced
1 Tbsp capers
1 Tbsp champagne vinegar (ok to sub white wine vin)
1/2 tsp red wine vinegar
1/4 tsp kosher salt
freshly ground tricolor pepper (ok to use black only)
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