Salmon tartare is one of the preparations that calls for the greatest freshness and precision. The salmon is chopped by hand, which preserves the suppleness of the flesh. At Balik, since 1978, this precision follows on from the expertise of the house. Norwegian Salmo salar is selected according to such criteria as origin, firmness of flesh and the quality of the rearing water.
The enrichment with light fromage blanc, such as lean quark, brings a creaminess to the texture, whilst the salmon keeps its aromatic presence. Three recipes draw on this base: the Classic, the basil and herbs, and the garlic and chilli. This adds a practical versatility: the Balik tartares are as much at home in an aperitif as in a dinner at home, as a festive bite or a more elaborate starter.
