The nice thing about making your own gravlax is that it costs just 1/4th of the price compared to your nearest snazzy delicatessen. So you can be generous with it. And you can intentionally make more than you need, so the cook has a “treat” when the meals are done. I am an early riser by nature, so when I get up after a big dinner the previous night and go rooting around the fridge for something to eat, a toasted bagel, generous amounts of cream cheese and heaps of gravlax are one of my favorite treats. Leftover deluxe. Alternatively, try the salmon in some scrambled eggs or an omelette. Yum.