FAQ
Our expert answers your questions
Why favour fine slices?
The fineness of the slice is one of the markers of a quality smoked salmon. A fine, even slice, cut by hand, lets the aromas unfold from the first mouthful and reveals the suppleness of the flesh. Too thick, the slice crushes the aromatic finesse and masks the work of maturation. This is why our two houses, Balik and Le Borvo, keep faith with this hand gesture, passed down over several decades.
How much sliced salmon should you allow per person?
As a 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 main course. A 200 g format suits two to four guests as a starter. The Caviar House 4-slice format is enough for an aperitif for two or for a shared appetiser.
Our team is on hand to guide you according to the number of guests and type of catering service.
How should you serve sliced salmon to bring out its finesse?
The slices are best enjoyed taken from the refrigerator a few minutes before serving, so that the aromas unfold to the full. A classic presentation is to arrange them in a fan or a rosette on a bed of black bread or warm blinis. For the Balik Overture Classic, a little crème fraîche and a touch of freshly ground pepper are all you need. For the Overture Gravlax, the Balik mustard-and-dill sauce remains the signature pairing.
Which pairing do you recommend with sliced salmon?
A brut champagne or a blanc de blancs are among the most natural pairings, their freshness extending the finesse of the salmon. A dry, mineral white wine, such as Chablis or Sancerre, likewise brings out the woody notes of the Le Borvo. For a Balik Classic, ice-cold vodka remains a historic companion, in keeping with the Russian tradition. With a Gravlax, the Balik mustard-and-dill sauce is the signature pairing, though a more aromatic white wine such as a Riesling also works very well.
Find the sliced salmon that is right for you
Our selection brings together three complementary signature products. First, the Balik Overture Classic 200 g, a tasting format prepared and sliced by hand, which expresses traditional Swiss smoking with its subtle woody aromas. Alongside it, the Balik Overture Gravlax 200 g, a marinade of dill, salt and sugar on smoked salmon: an accessible introduction to the Gravlax range, ready to serve with the Balik mustard-and-dill sauce. From France, the Prunier Norwegian smoked salmon in 4 slices offers the finest balance between accessibility and excellence: the same artisanal smoking over beechwood at 25°C, simply cut into four portions.
How to choose your sliced salmon
Depending on the occasion and the tastes you are after, each reference reveals a different facet of the tasting. For an elegant aperitif, the Caviar House 4-slice format makes a fine introduction to the world of Le Borvo. The Balik Overture Classic 200 g is perfectly suited to a starter for four, thanks to its delicate woody notes. As for the Overture Gravlax 200 g, served with the Balik mustard-and-dill sauce, it invites you to discover all the richness of marinated preparations of Scandinavian inspiration.
Slices, the art of sharing salmon
The sliced format is surely the most convivial form of smoked salmon. Easy to serve, instantly recognisable, it is as much at home on an aperitif platter as in a refined starter. The Caviar House 4-slice format, crafted by the House of Le Borvo, is conceived as a gateway into the house: the same beechwood, the same smoking at 25°C, the same maturation. On the Balik side, the Overture Classic and Gravlax extend this logic in a 200 g format.
Beyond the format, it is the slicing that makes the difference. Our slices are all cut by hand, in the house where the salmon was smoked and matured. This continuity of gesture, from salting to cutting, gives the slices their calibrated thickness and their evenness. It is also what allows the aromatic finesse to express itself fully, with no break between an industrial stage and an artisanal gesture.