Balik Classic Presliced Side
The whole presliced salmon, a Balik signature
The Balik Classic Presliced Side is the direct expression of Balik's Swiss craftsmanship since 1978. A whole side of Norwegian Salmo salar smoked in the method of the former court of the Tsar, is prepared entirely by hand. The presliced version makes for immediate service whilst preserving the melt-in-the-mouth texture that defines Balik. The salmon's original aroma is at its finest in thin slices.
Cold chain guaranteed, on the date of your choice
- Origin
- Norway
Ingredients & allergens
- Ingredients
- Farmed salmon (Salmo Salar) 97% [Norway], salt.
- Allergens
- Fish
- Storage
- The Balik Classic Presliced Side should be kept in the refrigerator between +2°C and +4°C, in sealed packaging. Dispatched in insulated packaging under controlled refrigeration. Store between +2°C and +4°C in sealed packaging until ready to serve. Once opened, it is best to enjoy them within two days.
Nutritional values
| Energy | 633 kJ / 151 kcal |
|---|---|
| Fat | 6,2 g, of which saturates 0,8 g |
| Carbohydrates | <0,5g, of which sugars <0,5 g |
| Protein | 23.6 g |
| Salt | 2.5 g |
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FAQ
Our expert answers your questions
Why is the Classic Side presliced?
Preslicing allows for immediate service, ideal for aperitifs or starters. Above all, the original aroma of Balik salmon is at its finest in thin slices: the presliced format guarantees the optimal thickness (~2 mm) that only an experienced slicer can achieve by hand.
What is the difference between the Presliced Side and the Whole Side?
The Presliced Side is sliced at the House of Balik and packaged, ready to serve. The Whole Side is the uncut whole side, to be carved yourself at home in a ceremony that extends the artisanal experience. The Presliced format favours ease, the Whole Side the ceremony.
How long before serving should the salmon be taken out?
A few minutes are enough. The salmon is best enjoyed lightly chilled, but not cold straight from the refrigerator: allow 5 to 10 minutes at room temperature before serving so the aromas can fully unfold.
Which drink pairing should you favour?
For lovers of the Balik tradition, ice-cold vodka remains the historic pairing. For a more classic match, a brut champagne or a blanc de blancs will extend the salmon's finesse. A Chablis Premier Cru works very well with the melting Balik texture.
The Classic Presliced Side within the Balik range
The Classic is cold smoked and it is not a cure: no sugar, no dill, only Salmo salar and salt. That is what separates it from the Gravlax Side, which is smoked first and then covered with a dry mix of salt, sugar and dill to mature.
The side is sliced at the manufacture into thin, even pieces, so that each portion keeps the natural give of the flesh. A whole side yields enough portions for a large table, while the Tsar Nikolaj fillet and the Sashimi Style fillets answer smaller occasions.
Quality here is a matter of time rather than technique: Norwegian Salmo salar, a rare local wood seasoned for six years, and a smoking method drawn from the court of the Tsar. Nothing else goes into it.
Balik Classic Presliced Side
The Balik Classic Presliced Side is one of the historic references of the House of Balik, founded in 1978 in the Swiss Alps of Toggenburg. It is the whole side of Norwegian Salmo salar, smoked by hand in the method inherited from the former court of the Russian Tsar. The salmon is selected for its firm, melting flesh, then smoked over wood from the local forest, a rare species seasoned for 6 years whose secret belongs to Balik alone.
On the palate, the Classic Presliced Side reveals the Balik signature: an ultra-melting texture and a delicate, enveloping smoke. The salmon's original aroma is at its finest in thin slices, which is what justifies the presliced format. Served with crème fraîche and a turn of the pepper mill, on a warm blini or a slice of dark bread, the Classic Presliced Side lends itself beautifully to aperitifs and refined starters.