A delicious fish product consisting of Norwegian salmon (Atlantic salmon), smoked in Switzerland using the original Russian recipe, sliced and refined with skimmed milk curd cheese. Enjoy the incomparable, classic pure Balik taste – a revelation even for the most pampered palate.
Balik Tartar Classic
Additional information
| Weight | 100g |
|---|---|
| Shelf Life | 21 days from production |
Related products
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Gravlax literally means “buried salmon”. The Scandinavians discovered this natural method of preserving freshly caught salmon for several weeks centuries ago. We have adapted and refined this tradition for our own purposes. After smoking and trimming, a mixture of dill, salt, pepper and sugar is rubbed into the sides of the Balik, which is then stored in the refrigerator for at least 1 day in order to marinate. The pickled sides are then cut and packaged.
To accompany Balik Gravlax we recommend our delicious Balik mustard and dill sauce as well as our Balik bread.
A whole salmon side, mildly smoked, trimmed and then marinated. For direct consumption without lengthy preparation, the whole salmon side has been pre-cut into approx. 40 neat portions.
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Our selection of Balik Sjomga revives the Scandinavian tradition of enhancing and improving the taste of smoked salmon using exquisite ingredients. The fillets sourced from the belly of the salmon (Atlantic salmon) are lightly smoked before each marination. In addition to using classic dill, Balik has redefined the traditional marinating recipe with the aid of exotic oranges, ginger and blossom honey.
The care taken in the preparation of Sjomga Orange is testament to the perfection provided by Balik. Each fillet cut from the belly of the salmon is first lightly smoked, then removed from its silver skin and marinated in ginger, blossom honey and orange. Every individual ingredient contributes to the unique aromatic taste. Cut into fine medallions, its originality and finesse will be a revelation for even the most demanding connoisseurs.
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The careful preparation of the fillets selected from the back section of the salmon revives the tradition of the Court of the Tsar. Since its rediscovery, this process has been considered the epitome of culinary masterpieces. The entire side of the salmon is mildly smoked using the Balik method. After careful filleting, every gram of Balik Fillet Tsar Nikolaj represents a real treat for the palate! We recommend cutting the Fillet Tsar Nikolaj vertically into medallions approximately one centimetre wide. This is the best way to enjoy this delicious Balik salmon and its unrivalled taste.
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In preparing the Balik Side Classic, specially selected salmon (Atlantic salmon) are mildly smoked in our traditional smoking chamber. Afterwards, the whole salmon sides are trimmed by hand and the bones and smoked skin removed. As the exquisite, original aroma of this remarkable salmon is experienced best when the sides are cut into fine slices, we offer Balik Side Classic as a single piece or pre-cut.
Each pack comes with detailed slicing instructions with suggestions for serving and dressing. Balik Side Classic tastes best if you combine it with just a few selected fresh ingredients, such as some crème fraîche and black pepper from a mill.
For direct enjoyment without lengthy preparation. A whole salmon side cut into approx. 40 neatly trimmed portions
