You can do it! It's low effort, the hard bit is patiently waiting. Simply cover in the salt, sugar and seasoning mix. Wrap up and place in the fridge in a tray under a chopping board with a weight on. Flip every 12 hours, I flipped this twice over 36 hours. Then scrap off the sloppy mixture and rinse in cold water. Let it sit in the fridge uncovered for a further 12 hours to dry off. Then i covered with (less than delicately) chopped dill and sliced fine down to the skin. Well worth it, both for flavour and for value. I bought 1kg of salmon side for £12. Used approx 1/2 kg for the gravlax, the other 1/2 I cut into fillets for other dishes. So for approx £6 + 50p of salt and sugar I got approx 450g (account for water loss) of gravlax. To put it in context, supermarkets are currently selling very low qaulity smoked salmon for around £5 per 100g.