Moe,

I'll look up the one I use and post it.

Right now I don't remember the salt sugar ratio? I think I use a one to one mixture, but always refer to the recipe once a year when I make Gravlox.

Basically you mix the two ingredients.

Score the fish on the skin side about 1/4 inch deep every few inches.

Place a layer of the salt/sugar mixture, using non-iodized salt on the bottom of a glass baking dish,

Lay the fillet skin side down on the salt/sugar mixture.

Lightly dress the flesh side with the salt and sugar mixture, layer it with fresh dill or powdered if you can't get fresh.

Lightly coat the flesh side of a second scored fillet and place it flesh side down on the dill and fillet.

Coat the scored skin side of the second Fillet with the salt/sugar mixture and wrap the dish with the two fillets in Saran or another brand of plastic food wrap.

Place a brick or other weight on top of the fillets and put it in the refrigerator. I use a 5 pound disk from my son's free weight gear stored at our house.

After 24 hours, drain excess fluid from the dish, and turn the fillets over and replace the plastic wrap and weight.

Give it another 24 hours and drain the fluid if there is any left.

At this point it should be ready to slice and eat. You can give it another day if you wish.

Cut very thin slices, place on a half bagel coated with creme cheese, sliced red onions and capers for a classic bagel & lox serving.

I cut the fillets in sections that I think are appropriate for serving the number of people that I'll be serving and vacuum pack the pieces with the type of salmon and date on the package with a marker pen and freeze.

It will last for up to a year, packaged this way.

If kept in a fridge, I wouldn't keep it more than a week.

I prefer to use frozen fillets that are thawed to make Gravlox rather than fresh to
make sure there are no parasites still living in the flesh. It may result in slightly softer Gravlox, because of the second freezing, but it is safer than using fresh raw fish.

I once served lunch for 50 people, most had never seen Lox, in this case, actual Nova Lox done by Port Chatham when they still did personal smoking.

To my amazement, they polished off all 21 pounds I had brought to Los Angeles from Seattle. Some of them made sandwiches like it was roast beef, a half inch thick.

On the retail market at that time several years ago, that would have been about $420 bucks worth of Nova Lox at retail prices.

Thankfully it was my fish so it only cost me the processing fee which I think was about $3.00 a pound.

Another time I took five pounds to New York City to give 8 oz packets to some of my favorite photo editors at Time, Fortune, Discover, etc.. I put it in the refrigerator at my Photo Agency over the weekend.

When I arrived there on Monday morning to pick up and package my Lox, I was greeted by big smiles and thank you's by the staff, who had found it in the fridge Monday morning and had eaten the whole five pounds.