Ingredients
1 lb salmon fillet, cooked, grilled,
2 celery stalks – finely chopped
1/2 red onion – peeled, finely sliced
1 Tbsp of capers strained
The juice of 1 lemon
1 Tbsp extra-virgin olive oil
2 Tbsp fresh dill – chopped
Salt and freshly ground pepper
1 clove crushed fresh garlic
Method
Break cooked salmon into chunk sized pieces and add to bowl. Combine celery, red onion, capers, lemon juice, olive oil, fresh dill and garlic in a separate dish. Gently add the dressing mixture into the bowl of salmon, mixing just enough so all pieces are coated. Add a sprinkling of salt and ground pepper to taste. Refrigerate for at least 30 minutes to cool and to allow the flavors to blend.
Serve with a slice of lemon. Serves 4.
