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Sliced Salmon

Caviar House selects for you the smoked salmon in slices, a format conceived for immediate service and for sharing. All our slices are cut by hand, in keeping with the texture of each salmon.

For more than 50 years in the case of the House of Le Borvo, and since 1978 in the case of Balik, the two houses have carried on the art of slicing by hand, faithful to artisanal methods. This singular expertise preserves the suppleness and the evenness of the fillet, whilst revealing a finesse that elevates the dining experience of the product.

You will find here the quality of measured smoking: at once firm and tender for our Caviar House salmon slices, and on the other hand wonderfully melting for the Balik signature.

Every sliced format is an invitation to discover our two houses in the signature of their craft.

Sliced Salmon
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Find the sliced salmon that is right for you

Our selection brings together three complementary signature products. First, the Balik Overture Classic 200 g, a tasting format prepared and sliced by hand, which expresses traditional Swiss smoking with its subtle woody aromas. Alongside it, the Balik Overture Gravlax 200 g, a marinade of dill, salt and sugar on smoked salmon: an accessible introduction to the Gravlax range, ready to serve with the Balik mustard-and-dill sauce. From France, the Prunier Norwegian smoked salmon in 4 slices offers the finest balance between accessibility and excellence: the same artisanal smoking over beechwood at 25°C, simply cut into four portions.

6 products
Balik Overture Gravlax

Balik Overture Gravlax

The Overture Gravlax is the most accessible gateway into the Bal...

• BALIK •

1
from €48.00
BALIK Overture Classic

BALIK Overture Classic

The Balik Overture Classic, a 200 g tasting format in slices. Pr...

• BALIK •

1
from €48.00
BALIK Gravlax Presliced Side

BALIK Gravlax Presliced Side

The Balik Gravlax whole presliced side combines the Balik smokin...

• BALIK •

1
from €216.00
BALIK CLASSIC PRESLICED SIDE

BALIK CLASSIC PRESLICED SIDE

The Balik Classic Presliced Side is one of the historic referenc...

• BALIK •

1
from €264.00

FAQ: our expert answers your questions

Why favour fine slices?
The fineness of the slice is one of the markers of a quality smoked salmon. A fine, even slice, cut by hand, lets the aromas unfold from the first mouthful and reveals the suppleness of the flesh. Too thick, the slice crushes the aromatic finesse and masks the work of maturation. This is why our two houses, Balik and Le Borvo, keep faith with this hand gesture, passed down over several decades.
How much sliced salmon should you allow per person?
As a rule, allow 30 to 50 g per person as an aperitif, 60 to 80 g as a starter, and 100 to 120 g for a main course. A 200 g format suits two to four guests as a starter. The Caviar House 4-slice format is enough for an aperitif for two or for a shared appetiser.Our team is on hand to guide you according to the number of guests and type of catering service.
How should you serve sliced salmon to bring out its finesse?
The slices are best enjoyed taken from the refrigerator a few minutes before serving, so that the aromas unfold to the full. A classic presentation is to arrange them in a fan or a rosette on a bed of black bread or warm blinis. For the Balik Overture Classic, a little crème fraîche and a touch of freshly ground pepper are all you need. For the Overture Gravlax, the Balik mustard-and-dill sauce remains the signature pairing.
Which pairing do you recommend with sliced salmon?
A brut champagne or a blanc de blancs are among the most natural pairings, their freshness extending the finesse of the salmon. A dry, mineral white wine, such as Chablis or Sancerre, likewise brings out the woody notes of the Le Borvo. For a Balik Classic, ice-cold vodka remains a historic companion, in keeping with the Russian tradition. With a Gravlax, the Balik mustard-and-dill sauce is the signature pairing, though a more aromatic white wine such as a Riesling also works very well.

Slices, the art of sharing salmon

The sliced format is surely the most convivial form of smoked salmon. Easy to serve, instantly recognisable, it is as much at home on an aperitif platter as in a refined starter. The Caviar House 4-slice format, crafted by the House of Le Borvo, is conceived as a gateway into the house: the same beechwood, the same smoking at 25°C, the same maturation. On the Balik side, the Overture Classic and Gravlax extend this logic in a 200 g format.

Beyond the format, it is the slicing that makes the difference. Our slices are all cut by hand, in the house where the salmon was smoked and matured. This continuity of gesture, from salting to cutting, gives the slices their calibrated thickness and their evenness. It is also what allows the aromatic finesse to express itself fully, with no break between an industrial stage and an artisanal gesture.

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