Quick Gravlax

Gravlax is simple to make, but for a long time (as we wrote in The Cook’s Atelier), we used a three-day cure on an entire salmon. It was delicious, but definitely took a bit of planning. Our new method, which we learned from our fishmonger at La Côte Sauvage in Beaune, involves using smaller salmon pieces, which require just a few hours packed in sugar and salt, followed by a smear of good olive oil and an overnight rest in the refrigerator. The result is equally luxurious and comes