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Mustards and Creams

Caviar House selects on your behalf a range of sauces designed to accompany and enhance caviar and smoked salmon. Three complementary references make up our selection, each with its own signature and its own tasting moment.

Mustards and Creams
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Finding the sauce that is right for you

Our selection brings together three complementary signatures. The Balik dill mustard sauce is an exclusive Balik recipe, created especially to accompany gravlax and smoked salmon: a mild mustard with fresh notes of dill. The crème fraîche offers a thick, rich texture, the classic accompaniment to caviar and blinis. As for the smetana-style herb cream, it carries on a Russian tradition with its soured cream, its fresh, herbaceous notes and a gentle acidity that balances the richness of smoked salmon.

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FAQ: our expert answers your questions

What is smetana?
Smetana is a traditional Russian soured cream, thicker and tangier than a classic crème fraîche. It is made by the controlled fermentation of cream, which gives it its herbaceous notes and its gently acidic balance. In the Russian tradition, it accompanies blinis, pelmeni, soups and, of course, smoked salmon. Our herb version brings an added freshness that prolongs the tasting.
Why is the Balik dill mustard sauce exclusive?
The Balik dill mustard sauce was created especially by the Swiss house to accompany its Gravlax. The recipe balances mild mustard with the fresh notes of dill, in perfect harmony with the gravlax cure of salt, sugar and dill. This sauce is a Balik signature, and it is the pairing the house recommends for its own gravlax salmon.
How much sauce should you allow?
Allow around 15 to 25 g of sauce per person to accompany smoked salmon or caviar. For an aperitif, allow a little more: a small pot is enough for 4 to 6 guests. Serve the sauce cold, just out of the refrigerator, in small amounts on the blini or directly on the smoked salmon.
How should the sauces be stored?
The sauces should be kept in the refrigerator, in their sealed packaging until the date indicated. Once opened, they retain their freshness for 5 to 7 days in a sealed container in the refrigerator. The Balik dill mustard sauce and the smetana do not take well to freezing (which spoils their texture). The crème fraîche can be frozen, but loses some of its smoothness once thawed.

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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