FAQ
Our expert answers your questions
How should our smoked salmon be served?
Tasting it on its own
We recommend taking your salmon out a few minutes before serving, to release the natural aromas. The slices are best enjoyed as they are. You may accompany them with a slice of dark bread or a warm blini, as you prefer.
To carve a fillet heart or a whole Balik salmon, a long, well-sharpened knife is ideal for cutting fine slices.
Accompaniments and pairings
Crème fraîche, a touch of freshly ground pepper, a dash of lemon juice or a few sprigs of dill are all it takes to bring out the best in the product.
The Balik dill mustard sauce remains the signature pairing too. Its creamy texture wraps around the flesh, while its light tangy, sweet notes marry beautifully with the salmon.
How should our smoked salmon be stored?
Our smoked salmon should be kept in the refrigerator, ideally between +2°C and +4°C, in sealed packaging until the moment of serving. Once opened, it is best enjoyed within 48 hours to preserve the finesse of the flesh and the aromas. Every order is dispatched in refrigerated packaging to guarantee the quality of the product upon arrival.
How can you recognise a quality smoked salmon?
Several criteria are worth considering. First, the flesh of the salmon should be even, of a natural colour, without any pronounced grey band.
A fine smoked salmon offers a balance between salt, smoke and the natural melting quality of the fish. Slow, low-temperature smoking that respects the product, maturation in a cold room and slicing by hand are all signs of a quality salmon, the fruit of artisanal craft.
Which food and wine pairings are recommended with smoked salmon?
A brut champagne or a blanc de blancs are among the most natural matches.
A dry, mineral white wine, such as Chablis or Sancerre, equally brings out the finesse of the product.
Finding the salmon that is right for you
Caviar House Salmon
Founded in 1972, the House of Le Borvo has embodied the very expression of French artisanal craft for more than 50 years. Their salmon, raised in the pure waters of Norway and Scotland, are smoked over beechwood following a singular method devised by a former Michelin-starred chef. The texture is both firm and tender, with delicate woody notes.
Balik Salmon
Founded in 1978, Balik is renowned the world over for its artisanal smoking, which carries on the tradition of salmon smoked at the court of the Russian tsar. Balik is today a byword for superior quality, for respect for the treasures of nature and for the art of drawing the very best from what is good.
How to choose your smoked salmon
Origin, tenderness, firmness, smoking method, format: our guide sets out the key markers to consider so you can find the salmon best suited to your tasting moment.
Smoked salmon, a craft that endures through the ages
The smoking of salmon has its origins at the heart of the Scandinavian, Russian and Scottish traditions. What began as no more than a method of preservation became, over time, an art in its own right. The fishermen of the North salted their catch and hung it above wood fires to ensure a slow cure. The tsarist houses, for their part, refined their own recipes, drawing on patience and carefully chosen woods.
Today, the great houses carry on these gestures with the same exacting standards as in the past. Excellence begins with the selection of the fish: its origin, its melting quality and the firmness of its flesh. Then comes the salting, followed by low-temperature smoking. Slow and even, this age-old method of curing gives the aromas time to permeate the flesh without altering its natural tenderness. Finally, maturation brings the salmon's aromatic profile to its fullest expression.
Each house cultivates its own singularity.
Caviar House brings these two traditions together within a single range. With every mouthful, you rediscover the quality of a craft passed down from generation to generation.
Complete your tasting
Caviars
Beluga, Oscietra, Baeri, Kaluga. A few pearls laid on a slice of smoked salmon make for an exceptional sea-and-sea pairing.
Gift sets
Carefully composed selections around salmon, caviar and other treasures of the sea, ready to give. A delicate, indulgent gesture for every occasion.
Accompaniments
Soft blinis, crème fraîche, Balik dill mustard sauce. The essentials to accompany your next tastings.