I recently went to a party where another guest had brougut a side of salt cured salmon, which I think is the same as gravlax. I asked the person who made it how he did it, and he described a process that seemed like it took a fair amount of time, but was not too complicated. But then, it turns out he is a chef at Chez Panisse, so I am wondering if this type of thing should be attempted by a lay person. Since it does deal with raw fish, I wouldn't want to mess up and poison my guests.
Does anyone have any good tips about making gravlax?