FAQ
Our expert answers your questions
What is the difference between Classic Side, Gravlax Side and Tsar Nikolaj?
Classic Side:
Whole salmon smoked following the traditional Balik method, pre-sliced or not, crafted from the finest quality of Norwegian salmon: the Salmo salar.
Gravlax Side:
The same salmon, smoked and then cured with a dry mix of salt, sugar and dill before being matured to develop its flavours.
Tsar Nikolaj:
A fillet heart taken from the back of the salmon, the noblest part. It is then smoked following the artisanal Balik method, in its dedicated ovens that preserve the delicacy of its flesh. Available in individual or sharing formats.
How do you slice a whole Balik Classic yourself?
A long, perfectly sharpened knife is essential. The motion is made at an angle, in fine slices, across the surface of the fillet. A few minutes resting at room temperature before slicing make the cutting easier and help release the aromas.
For the Sashimi Style, the cut is made on the diagonal instead, as for a Japanese sashimi, always with a long, very sharp knife. We recommend cutting slices around 1 cm thick to appreciate its texture to the full.
How should a Balik salmon be stored?
Balik salmon keep well 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 two days, kept chilled. For a whole, unsliced salmon, carve it gradually, protecting the remaining flesh with cling film. Freezing is not advised, as it alters the ultra-melting texture of the salmon, the distinctive mark of the Balik house.
How much Balik salmon should you allow per person?
As a general rule, allow 30 to 50 g per person as an aperitif, 60 to 80 g as a starter, and 100 to 120 g for a tasting in its own right. A Tsar Nikolaj For Two (around 320 g) is perfectly sized for two people as a starter or a light dish. For a dinner with more guests, allow several Classic Sides (200 g each) according to the number of diners.
Finding your Balik salmon
Fillets and fillet hearts
The emblematic range of Balik, tender Norwegian Salmo salar, slowly smoked over wood, following the method inspired by the Russian imperial court.
Tartares, salmon slices and signature preparations
The tasting formats and original preparations of Balik. The house carries its craft forward through contemporary recipes, forever rooted in artisanal rigour.
How to choose your salmon
Fillet heart, gravlax salmon or tartare? Follow our guide to learn how to choose the salmon best suited to your occasion.
The art of craftmanship
At Balik, everything begins with the raw ingredient. Each Salmo salar salmon is carefully selected for the exceptional quality of its flesh.
Upon arrival at the atelier, the salmon is entrusted to skilled artisans for a four- to five-day process of preparation and maturation. A meticulous craft in which time, precise temperature control and the mastery of every gesture come together to bring out the very best in the product.
In high-precision ovens, an exceptionally long smoking process gently infuses the flesh with a fine, continuous stream of smoke. This slow, carefully controlled approach allows the aromas to develop gradually, never overpowering the salmon’s natural delicacy.
The precision of every gesture is reflected in the harmony of the final result. Tender and silky, the flesh reveals a remarkable melt-in-the-mouth texture and a subtle aromatic depth, with delicate smoky notes that enhance, rather than mask, the salmon’s natural finesse.
Complete your tasting
Balik mustard sauce
An exclusive Balik recipe, a mild mustard with fresh notes of dill, specially crafted to accompany the Gravlax and smoked salmon.
Caviars
Beluga, Oscietra, Baeri. A few pearls on a Balik Classic reveal a wholly marine pairing, where briny character and delicate smoke enrich one another.
Caviar House Salmon
The house's other great tradition: a French workshop since 1972, cold-smoking over beechwood, a texture firm and tender.