Yes, you could mix hot smoked salmon with Chinese chili crisp yourself. But Becca Millstein, a founder of the domestic fish canning company Fishwife, and Jing Gao, the owner of the Chinese spice and dumpling company Fly by Jing, have joined forces to create this winning combination for you. They share office space, so a collaboration came naturally. Their new smoked salmon fillets canned with Sichuan Chili Crisp are quite spicy; serve tossed with scallions and blanched snow peas, or over rice or noodles, among other options.
Smoked Salmon with Sichuan Chili Crisp, $39 for three 3.2-ounce cans, flybyjing.com, eatfishwife.com.
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