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Balik Mustard and Dill Sauce

Balik Mustard and Dill Sauce

Balik Mustard and Dill Sauce

Balik's signature sauce for smoked salmon

Origin : Denmark

The Balik Mustard and Dill Sauce is the signature accompaniment of the House of Balik. A traditional sauce, balanced between the mellowness of the mustard and the freshness of the dill, it pairs beautifully with smoked salmon, gravlax and Scandinavian dishes. A signature that carries the Balik quality further.
£8.83 i.e. £32/kg

£8.83

Product number: 801002

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The Balik Mustard and Dill Sauce is the signature accompaniment of the House of Balik. Made to a traditional Swiss recipe, this sauce balances the sweet mellowness of the mustard with the herbaceous freshness of the dill. It is the established accompaniment to smoked salmon, particularly in Scandinavian dishes such as gravlax.

The aromatic profile is balanced: pronounced enough to bring dimension to the dish, mellow enough not to mask the finesse of the salmon. It is this mastery that sets the Balik sauce apart from more aggressive mustards or generic dill sauces.

Ideal for accompanying slices of Balik smoked salmon (Tsar Nikolaj, Sjomga, Overture), gravlax, but also garnished blinis and certain cold fish-based preparations.

Mustard, vegetable oil, vinegar, sugar, fresh dill, salt, herbs. See label.

Mustard, may contain traces of gluten. See label.
Serve chilled on blinis or with a mother-of-pearl spoon. Pair with champagne or vodka.

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FAQ - Our expert answers your questions

Why the mustard-and-dill pairing with salmon?
The pairing is established in Scandinavian cuisines (Sweden, Norway, Denmark), where it traditionally accompanies salmon (gravlax, smoked salmon). The mustard brings a spicy, acidic dimension that balances the richness of the salmon. Dill, the emblematic herb of the North, adds its characteristic herbaceous freshness.
Which mustard is used?
Balik uses a mild mustard, which balances the sweet mellowness with a spicy character. Unlike very strong mustards (Dijon, for instance), this mustard lets the salmon express itself without dominating it. The exact composition is given on the label.
Can this sauce be used for other preparations?
Yes, its versatility is one of the qualities of this sauce. Beyond salmon, it pairs very well with warm potatoes (in a salad), hard-boiled eggs, certain grilled fine-fleshed fish, even cold roast chicken. It is a benchmark sauce to keep in the refrigerator for many occasions.
How long does it keep once opened?
Once opened, keep the sauce in the refrigerator in its resealed container, and consume it within 4 weeks. The presence of mustard and vinegar helps extend its shelf life, but the freshness of the dill gradually fades after opening.

Sauces, the discreet signature of a great tasting

The choice of sauce contributes directly to the success of a caviar or smoked salmon tasting. Too strong, and it overwhelms the finesse of the main product. Too neutral, and it brings nothing to the experience. The right balance lies in sauces designed for the product they accompany. The house of Balik, for instance, created its dill mustard sauce specifically for its gravlax, in perfect aromatic harmony with the Scandinavian cure.

Crème fraîche remains the timeless classic for caviar and blinis, in a register of smoothness and elegant neutrality. Smetana, tangier, brings a more pronounced dimension, inherited from Slavic cuisines where it traditionally accompanies blinis and smoked salmon. Beyond the choice of sauce, it is the quantity that counts: better a light touch than an excess that masks the product.

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The Balik Mustard and Dill Sauce is the signature accompaniment of the House of Balik. Made to a traditional Swiss recipe, this sauce balances the sweet mellowness of the mustard with the herbaceous freshness of the dill. It is the established accompaniment to smoked salmon, particularly in Scandinavian dishes such as gravlax.

The aromatic profile is balanced: pronounced enough to bring dimension to the dish, mellow enough not to mask the finesse of the salmon. It is this mastery that sets the Balik sauce apart from more aggressive mustards or generic dill sauces.

Ideal for accompanying slices of Balik smoked salmon (Tsar Nikolaj, Sjomga, Overture), gravlax, but also garnished blinis and certain cold fish-based preparations.

Origin: Denmark

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