While it takes some advance planning
to make gravlax, most of the time spent is unattended, letting the salmon cure.
Simply rub some salt, sugar and pepper over two salmon fillets and sandwich them together with some dill in between.
Some recipes also recommend a splash of spirits, such as brandy, gin or lemon vodka. Either way, put a plate on top with some weight on it and let it sit in the fridge for two to three days, basting as you go.
To serve, a squeeze of lemon and some dark bread will work well; mustard sauce if you want to do a little extra work. Drink enough Champagne with it and at least your insides will be warm.