Gather supplies: 1. medium mixing bowl for mayo mix. Spoon for mixing. Large mixing bowl for the salad.

Combine the mayo, dijon, toasted nori, old bay seasoning, chopped capers and brine in a large bowl. Let it sit while you prep the jackfruit and veggies.

Drain the 20 oz. can jackfruit. Soak in cold water, swish around. Drain, soak in fresh water, swish, drain and repeat to remove the brine. Remove the core, which kind of looks like the center of a pineapple. Discard the seeds. At this point you will have about 220 gm jackfruit (this can vary depending upon how many seeds are in the jackfruit and how large the core is). Squeeze dry in a clean kitchen towel. In the end, you will only have about 170 gm of jackfruit (again, this can vary a little depending upon how much cored and seeded jackfruit you end up with and how much water you wring out)..

Chop up the jackfruit and put in the bowl with the mayo. Add the minced celery, red onion and pickles. Add in the minced dill, salt and pepper. Stir well to combine. Put in fridge for at least an hour for flavors to combine. It tastes best the next day. You can store in fridge for up to 5 days. It is delicious on a sandwich with low pro bread, on low pro crackers or in a wrap.