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 |
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One of the rarest caviars in the world made from mature Oscietras. This caviar of light colour has a firm texture and a coarse, fleshy grain. Its aromas in the mouth are very fine and complex. An exclusive pleasure, to be enjoyed alone with a renowned champagne or a Montrachet to underline its noblesse.
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This special caviar recipe, also known as “Pur Sel” (pure salted), is one of the masterpieces of Prunier caviar production. Due to its unique salting and preparation, this caviar is rich in character. The “Malossol” caviar is a tribute to the time when Prunier produced this full-bodied caviar especially for its customers overseas, in America and Japan. Pilots Nungesser and Coli took a can of “Prunier Malossol” caviar with them on their historic flight across the Atlantic in 1927.
This specific caviar, also known as “pur sel”, is large-grained and deep black. It captivates with its strong, varied aromas and its infinitely long finish. Dark, powerful, rich in character and concentrated, iodized aroma, it leaves a long-lasting taste on the palate.
This Prunier variety is perfect for lovers of the traditional Russian caviar.
Weight : 50g
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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 Parisian way since 1920” – Prunier Paris stands for the homage to the beginnings of the Prunier manufactory when Emile Prunier developed a lightly salted caviar that was freshly produced daily for immediate enjoyment and delivered to restaurants in Paris. After production, this caviar is now packed directly in vacuum tins. The caviar thus retains its 48-hour character and rewards immediate enjoyment.
This amber-coloured, coarse-grained caviar has a low salt content. Its subtle and creamy character gives it a unique aromatic complexity.
A caviar that can be discovered alone as an aperitif or to start a meal, served with a large Chardonnay wine of the Meursault or Pouilly-Fuissé type or a vinous Champagne of the Krug or Bollinger type.
Weight : 50g
