Balik Sjomga Orange
Lightly smoked belly fillet, cured with ginger, orange and honey
The Balik Sjomga Orange is a belly fillet of Balik salmon, lightly smoked, then cured in an original blend of ginger, orange and wildflower honey. This unique aromatic palette (citrus, sweet spices, honey) surprises even seasoned enthusiasts and invites you to explore unexpected pairings. Enjoy it sliced into medallions.
Cold chain guaranteed, on the date of your choice
- Origin
- Norway
Ingredients & allergens
- Ingredients
- Farmed salmon (Salmo Salar) 92.5% [Norway], salt, mandarine oil, honey, ginger, curcuma powder, orange peel, orange flavour.
- 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 | 825 kJ / 198 kcal |
|---|---|
| Fat | 12,3 g, of which saturates 1,62 g |
| Carbohydrates | 0,46 g, of which sugars 0,46 g |
| Protein | 21.3 g |
| Salt | 1.7 g |
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FAQ
Our expert answers your questions
What are the dominant notes of the Sjomga Orange?
Three notes stand out: citrus (orange), which brings freshness and acidity; sweet spice (ginger), which brings warmth and character; and wildflower honey, which softens the whole. The smoked salmon in the background brings depth. It is a singular aromatic signature in the world of smoked salmon.
What should you serve with the Sjomga Orange?
To underline the cure, serve it with fresh orange segments, candied ginger or a touch of honey on toast. For a more classic tasting, a warm blini and a neutral crème fraîche let the cure speak for itself. Avoid overly salty accompaniments that would mask the aromas.
What is an original drink pairing?
A Viognier works particularly well, its notes of lychee and rose in keeping with the cure. For a more surprising option, a citrus sake or a ginger cocktail extends the original spirit of the product.
Is the Sjomga Orange very sweet?
No, the honey and orange bring a subtle roundness rather than a pronounced sweetness. The Balik cure is precisely measured to preserve the balance between salmon, light smoke and aromatic notes. It is an original signature, yet still subtle.
Balik Sjomga Orange
The Sjomga Orange is an original creation from the House of Balik that reimagines the Scandinavian tradition in an unprecedented aromatic palette. The belly fillet of Norwegian Salmo salar, more tender than the back, is lightly smoked using the Balik method (rare wood from the Swiss mountains), then cured in an original blend of ginger, orange and wildflower honey.
The result surprises even seasoned enthusiasts: the cure brings a new dimension to the smoked salmon, with citrus notes, the sweet spice of ginger and the rounded sweetness of honey. It is an invitation to explore unexpected pairings, to be served as medallion slices on a refined aperitif platter, or as an original starter.