There’s a big difference between the smoked salmon of Alaska and the Scottish-style Atlantic smoked salmon you find on a bagel with cream cheese. The Atlantic smoked salmon is thinly sliced with a supple texture and light in flavor. Alaskan smoked salmon is heartier, firmer in texture and richer with the flavor of fish.
Both styles are great and have their specific uses. When it comes to pasta dishes or salads, I’ve been loving this tinned smoked salmon from Wildfish Cannery in Klawock, Alaska. They source only sustainably-caught wild king salmon for this tin. It’s smoked over hardwood, but that doesn’t overpower the sweetness of the salmon.
A tin in the pantry means meal security when creativity is low.