The Back­story


“Gravlax is one of those things that home cooks are some­times in­tim­i­dated by. It seems like they are the re­sult of some kind of magic that only a pro­fes­sional kitchen can achieve and, while gravlax is mag­i­cal, it’s a lot eas­ier to pull off than peo­ple might think. This is An­thony’s gate­way gravlax: once you’ve got it un­der your belt, it’s easy to fancy it up with the ad­di­tion of gin or beet­root or maple syrup. The only trick is mak­ing sure to use the finest, fresh­est, fat­ti­est At­lantic salmon that you can get your hands on.”

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