This exquisite salmon gravlax recipe by Agnar Sverrisson might require a few pieces of cheffy equipment but the result is a restaurant quality starter dish that will be more than worth the effort. The salmon is first cured and smoked before being cooked in a water bath and finished with a blowtorch, with each cooking stage adding to the texture and flavour of the finished dish. Find the recipe here: http://www.greatbritishchefs.com/recipes/smoked-salmon-cucumber-dill-recipe Great British Chefs on YouTube | http://www.youtube.com/user/greatbrit... Subscribe to Great British Chefs | http://togbc.com/chansub Twitter: https://twitter.com/gbchefs Pinterest: http://www.pinterest.com/gbchefs/ Facebook | http://www.facebook.com/greatbritishc... More great recipes | http://www.greatbritishchefs.com