The salmon has been curing for the past 2 days in the salt mixture and is ready to be plated. After rinsing the fish and slicing thinly, I made two different versions of this dish. The first is a layer of chips, gravlox, creme fraiche, and arugula. The second is a napoleon of avocado, gravlox, creme fraiche, and chips. The avocado really brought the dish together and allowed the salt from the cure to not overpower the other components. I will most likely try this dish out a few more times and perfect the cure before making this a new addition to the menu. I'm thinking of using a different type of salt instead of kosher, maybe Hawaiian pink salt.