BALIK® Mustard with Dill

Name: BALIK® Mustard with Dill
Brand: CAVIAR HOUSE
SKU: 18BALMUS
Price: 11.50 GBP
Availability: InStock

£11.50

Net: 250g

The classic Scandinavian dill mustard sauce from Balik, the Swiss smokehouse that has defined fine smoked salmon since 1978. Cold-pressed rapeseed oil, mustard seeds, vinegar, sugar and fresh dill — sweeter than English mustard, milder than Dijon, with the warm aniseed note of dill. The traditional partner to cured salmon

£11.50

Balik mustard with dill — the classic Scandinavian mustard sauce, produced by Balik, the Swiss smokehouse that has defined fine smoked salmon since 1978. Made from cold-pressed rapeseed oil, mustard seeds, vinegar, sugar and fresh dill, this is the traditional accompaniment to smoked and cured salmon — sweeter than English mustard, milder than Dijon, with the warm aniseed note of dill running through it and a clean, slightly grainy texture. The recipe is the same one served alongside the famous Balik Fillet of Salmon at the brand's restaurants and Champagne bars in London, Paris, Geneva and Zürich.

In Sweden the dish is called gravlaxsås — gravlax sauce — and it has been the partner to cured salmon on Scandinavian tables for generations. The combination is more than tradition: the sweetness of the mustard cuts through the richness of the cured fish, the dill picks up on the fresh herb already in the cure, and the acidity of the vinegar lifts the whole plate. Outside of salmon, the sauce works equally well with smoked mackerel, smoked trout, herring, cold roast pork, hot or cold ham, hard cheeses, and as a dressing for new potato or beetroot salads. A jar that earns its place in the fridge.

Producer: BALIK®, Switzerland

Ingredients: Cold-pressed rapeseed oil, water, mustard seeds, vinegar, sugar, brown sugar, salt, dill, turmeric, allspice

Storage: Keep cool. Refrigerate after opening

Net: 250g jar

Allergens: Mustard

Serve at room temperature alongside cold smoked or cured salmon, gravlax, smoked mackerel, smoked trout or herring. Spoon generously onto the plate rather than spreading thinly — this is a sauce, not a condiment in the English sense, and the ratio matters.

Beyond fish, the sauce dresses cold roast pork, hot or cold ham, hard cheeses such as aged Comté or Västerbotten, and works as a folded-through dressing for new potato salad, beetroot salad or grated celeriac. Keep the jar in the fridge once opened and use within 6 weeks

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

Balik mustard with dill — the classic Scandinavian mustard sauce, produced by Balik, the Swiss smokehouse that has defined fine smoked salmon since 1978. Made from cold-pressed rapeseed oil, mustard seeds, vinegar, sugar and fresh dill, this is the traditional accompaniment to smoked and cured salmon — sweeter than English mustard, milder than Dijon, with the warm aniseed note of dill running through it and a clean, slightly grainy texture. The recipe is the same one served alongside the famous Balik Fillet of Salmon at the brand's restaurants and Champagne bars in London, Paris, Geneva and Zürich.

In Sweden the dish is called gravlaxsås — gravlax sauce — and it has been the partner to cured salmon on Scandinavian tables for generations. The combination is more than tradition: the sweetness of the mustard cuts through the richness of the cured fish, the dill picks up on the fresh herb already in the cure, and the acidity of the vinegar lifts the whole plate. Outside of salmon, the sauce works equally well with smoked mackerel, smoked trout, herring, cold roast pork, hot or cold ham, hard cheeses, and as a dressing for new potato or beetroot salads. A jar that earns its place in the fridge.