At Wildfish Cannery, we're constantly on the hunt for the obscure and underutilized, but one of our newest products, Smoked Pink Salmon, celebrates one of Alaska's most plentiful resources. Pink salmon are the most abundant salmon species in Alaska, basically the bread and butter of our salmon industry. Here we raise a glass of pickle juice to toast a classically common combination: salmon, mayonnaise, pickles and Pilot Bread.

Serves 2-4 

TECHNIQUE 

Open can of smoked pink salmon. Mix with mayonnaise. Stir to an even consistency. Splash pickle juice and mix again. Add salt and pepper to taste.

Spread a generous amount on your favorite cracker. Garnish with kelp pickles and Furikake. 

INGREDIENTS

• 1 can of Wildfish Cannery Smoked Pink salmon
• 2-3 tablespoons of mayonnaise
• 1 splash pickle juice and 6-8 slices of Barnacle Dill Kelp Pickles to garnish
• 1-2 shakes of Barnacle Furikake Kelp Seasoning to garnish
• Pilot Bread or other favorite apocalypse cracker 
• Salt and pepper to taste

Curious about Pilot Bread's significance in Alaskan culture? Read this article from Alaska's largest newspaper, the Anchorage Daily News.