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2 pounds cooked salmon, chilled

1 cup small-diced celery (3 stalks)

1/2 cup small-diced red onion (1 small onion)

2 tablespoons minced fresh dill

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