Balik Gravlax Presliced Side
Scandinavian-style cured salmon, a Balik signature
The sliced Balik Gravlax salmon carries on a Scandinavian tradition, reimagined here by the Swiss Balik Manufacture. "Gravlax" literally means "buried salmon", an age-old method that once allowed the Scandinavians to keep their fresh salmon for several weeks.
Only Salmo salar, a species of salmon renowned for its quality, is smoked over wood from the Swiss mountains. It is then coated in a dry blend of salt, sugar and dill, before being matured for at least 24 hours in a cold room. This process gives it its melt-in-the-mouth texture, lifted by the herbaceous notes of dill for a wonderful tasting experience.
Thinly sliced, it is ready to serve.
Cold chain guaranteed, on the date of your choice
- Origin
- Norway
Ingredients & allergens
- Ingredients
- Farmed salmon (Salmo Salar) 96% [Norway], dill, salt, sugar, white pepper.
- Allergens
- Fish
- Storage
- The Balik Gravlax should be kept in the refrigerator 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 | 700 kJ / 167 kcal |
|---|---|
| Fat | 8,9 g, of which saturates 1,1 g |
| Carbohydrates | 0,4 g, of which sugars 0,4 g |
| Protein | 21.4 g |
| Salt | 1.3 g |
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FAQ
Our expert answers your questions
What is gravlax?
Gravlax is an age-old Scandinavian method (Sweden, Norway, Denmark) in which salmon is cured in a dry blend of salt, sugar and dill. This preserving technique transforms the flesh, giving it a melting texture and the herbaceous aromas that are its hallmark. The name literally means "buried salmon".
Is the Balik Gravlax smoked?
Yes. Unlike traditional gravlax, which is not smoked, the Balik Gravlax combines Balik smoking (over rare wood from the Swiss mountains) with Scandinavian curing (salt, sugar, dill). It is this twofold preparation that gives the Balik Gravlax its signature, poised between the Scandinavian tradition and the House's signature smoking method.
Which sauce should the Gravlax be served with?
The Balik dill mustard sauce is the House's signature pairing, created specifically to accompany the salmon. Its mild mustard and fresh dill notes are the perfect extension of the Scandinavian cure.
Alternatively, a herbed crème fraîche or a smetana also work very well.
Balik Gravlax Presliced Side
The Balik Gravlax whole presliced side combines the Balik smoking method with the Scandinavian gravlax tradition, an age-old northern European method for keeping fresh salmon for several weeks.
This process transforms the flesh: the texture becomes more soft and velvety, and the aromas take on the herbaceous, tangy notes that are the hallmark of dill. Sliced by hand and presliced for ease of service, this gravlax is enjoyed on its own or with the Balik dill mustard sauce, the House's signature pairing.