All products shown on this website are sold directly by independent retailers located after security control. Prices subject to change due to currency fluctuations but are correct at time of publishing. Passengers travelling to a final destination outside the EU may be required to pay tax on purchases on arrival at the destination and /or if items are brought back to the UK. All stock is subject to availability.
Rewards Points: 200
Cured and smoked in Balik’s original cold smoking kiln, this recipe dates back 150 years to the court of Tsar Nikolaj.
This imperial dish uses carefully selected salmon from the shores of Norway’s Barents Sea, near the Russian border.
Seasoned with a mixture of pink Himalayan salt, then smoked to perfection over 10-year-old, meticulously prepared logs, the Balik Fillet No. 1 “Pink” has a full-bodied and complex taste.
Its flavour resonates between nuances of salmon, smoke and salt. For an extra sensation to the palate, add a hint of raspberry salt before serving. This fresh, acidic touch entrances the senses and fits perfectly with Balik Fillet No. 1 Pink.