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.”