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Balik Fillet Tsar Nikolaj "Airport"

Balik Fillet Tsar Nikolaj "Airport"
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Price per 100g: £12.22

Surely the finest smoked salmon in the world !

The subtle taste resulting from a perfect harmony of salmon, smoke and salt are the hallmarks of the Fillet Tsar Nikolaj. No other product before or since has had such a significant impact on the smoked salmon industry. With over 350 imitations worldwide, the Fillet Tsar Nikolaj is probably the most copied luxury food product on earth.

Careful preparation of the exquisite salmon fillet acknowledged as a culinary masterpiece as far back as 1984 is reviving a tradition from the Court of the Russian Tsars. For special occasions only the very best will do. The entire side of salmon is lightly smoked using the Balik method. Thorough trimming makes every gram of Balik Fillet Tsar Nikolaj an indulgence! To prepare for serving, cut the Tsar Nikolaj fillet vertically into approximately 1 cm thick medallions. This provides delicious petals of salmon, which can be beautifully decorated and taste out of this world.

This incomparable delight was a favourite of the Tsar. The art of Balik smoking creates a texture of mouthwatering tenderness in the salmon’s dorsal fillet.

All the pictures are suggestions for serving only.

Nutrition facts

  • Considered by most aficionados to be the best smoked salmon in the world, the Balik salmon traces its roots back to Imperial Russia, where the art of fine dining and its quality reached unprecedented levels among the Russian aristocracy.

    For decades, Balik salmon was all but forgotten, until Hans Gerd Kübel had a chance meeting with the grandson of the Imperial Court smoker, Israel Kaplan. The two embarked on a challenge to recreate the original smoke ovens as they existed in the days of the Imperial Russia.

    The location they chose a 300 year-old farmhouse in the heart of the Swiss Alps was selected not only for its pure groundwater, but also for the quality of the wood in its forests and its altitude which influences the smoking process. In 1978 the first production of Balik salmon was presented to the elite of Swiss gastronomes and created an absolute sensation.

    In 1984, Peter G. Rebeiz, the president of Caviar House, experienced Balik salmon for the first time and contacted Mr. Kübel. As a result of this encounter, Caviar House became the proprietor of Balik and it is with great pride that, today, Caviar House & Prunier continues the tradition of the famous Balik salmon to the same standard as that produced by the Imperial Court of Tsar Nicolas II.
  • If any smokery of salmon has ever shaken the world of smoked salmon it is without doubt the Balik Smokery in the Swiss Alps. Introducing for the first time ever in 1978 the Fillet of smoked salmon (Fillet Tsar Nicolaj) Balik introduced to the world a complete new manner of Salmon consumption and preparation originating from a 150 year old recipe used by the Imperial court of Russia.

    25 steps constitute the unique Know-How to produce the original Balik Salmon, which also constitutes on of the best-guarded secrets within our company. We can therefore with great ease claim that the over 300 copies of our products we have identified does not even come close to the original in terms of flavor, color and substance.