Yes, you could toss hot smoked salmon with Chinese chile crisp yourself. But Becca Millstein, a founder of the domestic tinned seafood company Fishwife, and Jing Gao, the owner of the Chinese condiments and dumpling company Fly by Jing, joined forces to make this winning combination for you. They share office space, so a collaboration came naturally. Their new smoked salmon fillets canned with Sichuan chile crisp are properly piquant; 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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