I like gravlax a lot, and the folks at work think it's amazing... I learned to make it from this site/recipe:

http://www.cookingforengineers.com/recipe/132/Gravlax

Slicing it can be a bit tricky... the slices shown on the photo above are vertically sliced through the fillet... With some practice you can slice along the length of the fillet and get more traditional "lox" style pieces. There's some videos on youtube to watch..
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The charm of fishing is that it is the pursuit of what is elusive but attainable, a perpetual series of occasions for hope. -John Buchan