Canned salmon, the Galician way: preserved in olive oil with a hint of smoke.

Conservas Luliña preserves fish and seafood in Galicia’s Ría de Arousa, and you may already know their mussels, sardines and octopus. For this can, Luliña uses Atlantic salmon (Salmo salar) from Norway. When you open it, you’ll see pink, succulent flesh in golden olive oil.

The salmon is tender yet holds together. It has a mild, slightly smoky flavour without the sharpness of cold-smoked salmon. The olive oil takes on the smoky notes and is perfect for using in other dishes. Luliña itself speaks of the “balance between succulence and delicate flavour,” and that is exactly what makes it so appealing for everyday meals.

The can contains only salmon, olive oil, salt and natural smoke, with no additives. It is preserved in Galicia, where canning has a long tradition.

Try it on a slice of toasted rye bread with cream cheese and dill, or with potatoes, cucumber and sour cream. It also goes well with pasta with lemon and capers—just include some of the oil. A dry white wine, such as Albariño, is a great pairing. Refrigerate after opening and eat within one day.