smoked salmon tartare 2Makes about 1 1/3 cups

1/4 cup capers, packed in brine, drained
8 ounces smoked salmon
2 tablespoons chopped fresh dill
2 tablespoons extra-virgin olive oil
1/2 teaspoon finely grated lemon zest
1/4 cup finely diced red onion

Pulse capers in a food processor fitted with a steel blade until coarsely chopped. Add salmon, dill, oil, and lemon zest; pulse until salmon is finely chopped and tartare is well mixed. Transfer to a small bowl, stir in red onion and serve with flatbread crackers, pita chips, or toasted baguette.