Whisk together the olive oil, red wine vinegar, capers and caper brine, coriander (cilantro) and some freshly cracked pepper in a bowl.
Chop up the tomatoes, red onion and cucumbers into small cubes, and add them to the caper vinaigrette. Mix everything thoroughly. Cover the bowl and place it in the fridge to let it marinate for an hour or even overnight.
When you are ready to serve the salad, add in the flaked hot smoked salmon. Salt and pepper to taste, and stir one last time before serving to ensure that everything is well coated.
This might seem like a surprising concoction, but all of the flavours work very well together! The smokiness of the Burren.