Caviar House

Whether you are looking for a whole side to share, a salmon fillet for a refined starter or fine slices for an aperitif, Caviar House offers a selection of smoked salmon in which every detail counts: the choice of the fish, the craft of the smoking and the precision of the slicing.

Two worlds stand apart: Caviar House smoked salmon, crafted by our partner Le Borvo through cold smoking over beechwood and then matured for several days in Burgundy (France); and Balik salmon, built on an exceptionally long smoking time that lets a fine smoke infuse slowly and gently into the flesh of the “king of fish”, revealing a delicacy of flavour and a texture symbolic of only Balik.

One embodies the excellence of French artisanal smoking, while the other reinterprets a know-how unlike any other in the world, with the ambition of offering you the finest salmon there is.

In this guide, we help you choose the salmon that is right for you according to the occasion, select the right format for the number of guests, and learn how to store and enjoy it as it deserves.

1. Smoked Salmon and Balik: Two Products, Two Experiences

Before you choose, let us look more closely at what sets Caviar House smoked salmon apart from Balik.

Caviar House smoked salmon is crafted by Le Borvo, a family house from Burgundy founded in 1972. Each Salmo salar salmon, sourced from small partner farms in Norway, is slowly cold smoked (below 25°C) over beechwood, then matured for 24 to 72 hours and sliced by hand.

Balik embodies the ultimate smoked salmon experience. Inspired by the smoking methods of the Imperial Russian Court, it is made from Salmo salar, chiefly the back of the fish, the purest and most melting part. Then to the detail of the smoking, the most delicate and decisive stage of the process. In high precision kilns, a gentle, continuous smoke slowly envelops each piece, penetrating the flesh without ever overwhelming it.

2. The Origins: Scotland or Norway?

The origin of the salmon has a direct bearing on its flavour, its texture and its character. Two great regions, Norway and Scotland, stand as global benchmarks, each with its own identity.

Scottish salmon is raised in cold waters, which gives it a firm flesh and a more pronounced flavour with a fine briny intensity. Its traditional smoking brings delicate, lightly woody notes. It is the ideal smoked salmon for those who appreciate a bolder character and a long finish.

Norwegian salmon is raised in the pure, glacial waters of the fjords of the Far North. Its flesh is melting, with a mild, lightly buttery flavour. Less briny than the Scottish, it is for those who prefer roundness and smoothness. It is also the ideal salmon for a first discovery.

Here, in summary, are the main differences between the two origins:

	Scottish Salmon	Norwegian Salmon
Farming	Cold waters of the North Atlantic	Fjords with the pure waters of the Far North
Flesh	Firm	Melting, smooth
Flavour	Frank briny notes, bold character, long finish	Mild, lightly buttery, less briny
Ideal for	Enthusiasts looking for an intense profile	A first discovery, or palates that prefer roundness

3. Which Smoked Salmon to Choose?

Craftsmanship, origin, texture: the distinguishing differences of quality. Here is our advice for every occasion.

For a smooth, milder salmon on the palate: choose Caviar House smoked salmon from Norway. Its melting flesh, its delicate beechwood smoking and its lightly buttery flavour make it the ideal companion for a refined brunch or an elegant starter.

For a salmon with firm flesh and a more pronounced flavour: Scottish smoked salmon is the natural choice. Its texture, which holds up to slicing, its frank briny notes and its long finish win over palates that appreciate a more intense expression.

For an exceptional tasting experience: Balik is the answer. Silky and even in texture, with a long finish and a rare aromatic richness, Balik is no ordinary smoked salmon. It is a piece crafted according to centuries-old know-how, an experience apart, to be saved for the moments that truly matter.

4. Slices or Whole Side: Which Format to Choose?

Caviar House offers its salmon in two main formats, designed to suit every occasion as well as every day enjoyment.

Sliced salmon is ready to enjoy. Each slice, fine and even, has been cut by hand by our artisans. It is the ideal format for entertaining: the Balik Overture Classic (200 g) or the Caviar House slices for an aperitif, breakfast or a celebration dinner.

Whole side salmon is for enthusiasts who wish to control the thickness and presentation of their salmon themselves. For this, a long, well sharpened salmon knife is essential, and a cold blade makes slicing easier.

5. Slicing & Storage: The Right Gestures

For a whole side or a salmon fillet, a long, well sharpened knife, ideally a salmon knife, is enough to obtain fine, even slices. Slice at an angle, along the length, in a supple, continuous motion. For Balik, whose back is thicker, medallions of about 1 cm particularly showcase the melting texture of the flesh.

Take your salmon out of the refrigerator a few minutes before serving: that is the time it needs to release its aromas fully. Once opened, keep it between +2°C and +4°C and enjoy it within 2 to 3 days. Freezing is not recommended: it alters the texture and the aromatic finesse that artisanal smoking has taken several days to build.

6. How to Enjoy and Serve It

A few simple gestures are enough to reveal all the finesse of a smoked salmon.

Accompanying the salmon: We suggest serving it with warm blinis, lightly toasted rye bread, crème fraîche and fresh dill. These pairings bring out the best in the salmon.

For Balik: Serve it on its own, in fine slices or medallions. Its aromatic complexity is best appreciated in its natural state. At most, add a little Balik mustard to awaken the flavours. Food and wine pairings: We suggest a brut Champagne, a Chablis, a white Sancerre or a very cold vodka, pairings whose minerality and vivacity showcase the richness and the delicate notes of the salmon.

In the kitchen: Smoked salmon lends itself to beautiful preparations: scrambled eggs, tartare, light pasta with cream. For Balik, favour no-cook recipes, which preserve all the finesse of its aromas.

How much to plan for: Allow 50 to 60 g per person for a canapé or aperitif, and about 80 to 100 g per person for a starter.

Conclusion

Choosing your smoked salmon is, above all, choosing an experience to match your next occasion. Scottish salmon for its bold, briny character or Norwegian for its melting mildness, Caviar House smoked salmon, crafted by Le Borvo according to an artisanal know-how passed down for over 50 years, suits every table, from brunch to festive dinner. Balik salmon, for its part, invites you to an exceptional moment, in the pure Russian imperial tradition. Between these worlds there is no wrong choice, only the one that best matches your tastes and your desires.