Ingredients
1/4 cup finely chopped red onion
2 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper
1/2 cup plain Greek yogurt
1/3 cup finely chopped celery
1 tablespoon drained capers
2 tablespoons chopped fresh dill
1 teaspoon extra-virgin olive oil
1 1/4 pounds cooked boneless, skinless salmon
Toasted pumpernickel bread
sliced cucumber and radishes, for serving
Preparation
In a bowl, stir together onion and lemon juice; season with salt and pepper. Let stand 10 minutes, then stir in yogurt, celery, capers, dill, and oil.
Flake salmon into bite-size pieces with a fork and gently stir into mixture; season to taste. Serve on toast with sliced cucumber and radishes, and more dill and pepper.
