The Balik tartares are best enjoyed well chilled, taken from the refrigerator a few minutes before serving. A mouthful on a warm blini, a cracker or a light toast brings out the smooth, creamy texture. For a refined starter, a quenelle of tartare set on an endive leaf, with a few sprigs of chive or some pink peppercorns, makes a fine impression. A 100 g format suits two to four guests as an aperitif.

The three Balik recipes share the same base: Balik Classic salmon chopped by hand and enriched with light fromage blanc. The Tartar Classic expresses its pure signature, with no added spices. The Tartar with basil and herbs brings a Mediterranean freshness, fragrant and light. The Tartar with garlic and chilli introduces a spicier, bolder dimension. Each recipe plays on a different balance between the mildness of the salmon and the intensity of the seasoning.

Once opened, the tartare keeps best for 24 hours in the refrigerator, in a sealed container. It is a preparation of raw salmon, and so calls for a well-managed cold chain. We advise serving it chilled and not leaving it at room temperature for too long.

Blinis, plain crackers and black bread are classic supports that bring out the smooth, creamy texture. For an aperitif, a brut champagne or a blanc de blancs accompanies the Tartar Classic and the Tartar with basil particularly well. For the Tartar with garlic and chilli, a more aromatic white wine, such as a Riesling or a Sauvignon, echoes the spicy dimension. A vodka is also a fitting choice, in keeping with the Balik tradition.