Balik Fillet Tsar Nikolaj Airport
Large Tsar Nikolaj format, rich and delicate flavour
The Balik Fillet Tsar Nikolaj Airport is the large format of the Tsar Nikolaj signature, the iconic recipe of the House of Balik. It is made from Salmo salar salmon, the noblest species there is. Trimmed and smoked by hand at the Balik farm on the hills of the Toggenburg at Ebersol, the Balik Fillet Tsar Nikolaj Airport reveals an ultra-melting texture on the palate.
To achieve its exceptional smoking, Balik drew inspiration from the great smokehouses of the former court of the Tsar of Russia. The delicate smoke gives it that inimitable taste, both rich and delicate.
Cold chain guaranteed, on the date of your choice
- Origin
- Norway
Ingredients & allergens
- Ingredients
- Farmed salmon (Salmo Salar) 98% [Norway], salt.
- Allergens
- Fish
- Storage
- Keep between +2°C and +4°C, in sealed packaging. 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 | 585 Kj / 139 kcal |
|---|---|
| Fat | 4,9 g, of which saturates 0,7 g |
| Carbohydrates | 0.5 g, of which sugars <0,5 g |
| Protein | 23 g |
| Salt | 1.3 g |
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FAQ
Our expert answers your questions
How much does the Balik Tsar Nikolaj Airport salmon weigh?
The Airport is a large Tsar Nikolaj format, more generous than the 4 One (120 g) and the For Two (320 g). The exact weight may vary slightly with each delivery but is usually around 470 g.
For what occasion should you choose the BALIK Fillet Tsar Nikolaj Airport?
The Airport format is especially well suited to receptions and finger-food aperitifs. Its generous size means you can serve several slices to each guest, in the spirit of festive sharing.
Can the Tsar Nikolaj Airport be given as a gift?
Yes, it is one of our most popular formats for gourmet gifts. Its generous size and exceptional taste make it a distinctive signature.
Balik Fillet Tsar Nikolaj Airport
On the palate, you find the Tsar Nikolaj signature: a fillet cut from the back of the salmon (the noblest part), smoked to the traditional recipe of the Russian court in the iconic Balik kiln.