I made Grav Lax with a nice piece of Sock eye this week for a party on Saturday. We are having several stations for appetizers, one of them a great cheese selection, an antipasto spread, and a seafood display. The Grav Lax is on the latter along with some Atlantic day boat shrimp, fresh oysters, and seared tuna. I am having a block on what to do with the Grav Lax. The flavoring during the curing time was gin and dill. I am planning to pre-slice it right before the party begins (sharp knife and children never seems like a good idea), and I was thinking of putting it on a platter with some cream fresh in the center, and sprinkle some chopped chives over it. But to me this seems kind of boring. Would minced shallots be a good idea? Any ideas would be greatly appreciated.