Thanksgiving salmon gravlax turned out nicely.
Next round, I think I am going to go back to larger slabs of fish for bigger slices (though the small ones from fillets are perfect for appetizer bites).
Flavorings were simple – citrus, pepper, smoke. Served over thin, crisp crostini with a bit of mascarpone and a squeeze a lemon. Very nice.
I did finally give in and buy a new slicing knife, which I left at my aunt’s (the hostess) because she loved how sharp it is, so I have to get myself another 
