Farmed smoked salmon

Yes. It is ready to eat, so serve it cold; cold smoking flavours and preserves the fish but does not cook it. Keep it chilled and follow the packet’s use-by date.

Stir it into pasta, scrambled eggs or a creamy sauce right at the end, once the pan is off the heat. This warms it without making the slices dry and overly salty.

Keep it in the fridge, tightly wrapped or in a sealed container, and use it within two days of opening. Don’t leave it at room temperature while serving.

Yes. Wrap it airtight or freeze it in a sealed freezer bag, ideally in portions, and thaw it overnight in the fridge. The texture may be softer after thawing, so it works especially well in pasta or scrambled eggs.

Pair it with lemon, dill, black pepper, cream cheese or horseradish. It is also a classic topping for bagels, blinis and rye bread, and works well with cucumber or capers.

Smoked trout is a close substitute in sandwiches, salads and pasta; it has a similar smoky flavour and provides 22.3 g of protein per 100 g. For a milder, leaner option, try smoked haddock, but it is usually best cooked before serving.

Yes: farmed smoked salmon provides 188 kcal per 100 g, compared with 121 kcal in wild smoked salmon. The difference can reflect the fish’s fat content and how it has been smoked.

A portion of about 50 g—roughly three or four slices—is a practical amount for a sandwich or salad. That portion provides 11 g of protein.