Rinse the gravlax to remove the curing mixture, pat it dry, and set it on a cutting board. Split the fillet in half along the center indent to make it easier to work with. For each half, start slicing the gravlax on a bias by slicing off a small chunk at an angle. Then, slice it as thinly as you can manage at that angle through the remainder of the fillet.
Slice the Gravlax
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