6 to 8 servings
*If salted salmon is unavailable, combine 1 pound of fresh salmon (skin removed) with 1/4 cup of salt. Shake off and discard any excess salt and place covered salmon in the refrigerator to cure for 12 to 24 hours depending on how salty you’d like it. Remove from the refrigerator, rinse off salt and pat dry, and small dice.
Combine all of the ingredients in a large mixing bowl and mix and massage until well incorporated. Chill thoroughly before serving.