Whole smoked salmon, or sliced whole salmon, is a historic form of presentation at the table. Its visual generosity and the evenness of its cut make it the format of grand occasions. Within our range, two houses sit side by side. On one side Balik, since 1978 in the Swiss Alps, carries on the method inherited from the Russian imperial court, over a rare wood from the local mountains, seasoned for several years. On the other, the House of Le Borvo, since 1972 in Burgundy, follows another tradition: smoking at 25°C over beechwood steeped in essential oils, followed by maturation of 24 to 72 hours.
The larger the salmon, the more evenly the texture is distributed. On a 1.2 kg format, the flesh keeps its consistency from one end of the fillet to the other, which makes it possible to cut fine, uniform slices. It is also the format that best expresses the work of salting, smoking and maturation.
