Just looked it up and that sounds really good. A couple days doesn't bother me at all. Would you share your recipe?
This is what I used last time I made gravad laks:
~ 1/2 lb of frozen salmon (2 pieces) but thawed is fine too. You just don't have to wait until it thaws.
~3 Tblsps dill, chopped to ~ 2-3 cm. My dill was actually still frozen.
1/2 Tlbsp brandy*
1 Tblsp salt
1/2 Tblsp sugar
Mix the salt and sugar together.
Rub it on all the non skin parts of the salmon
Sprinkle the brandy on the the salmon
Put one piece of salmon into a deep dish or other porcelain or Pyrex or similar container. Put it skin side down, if there is skin on your salmon.
Sprinkle the dill over the salmon on the plate.
Put the other piece of salmon on top, skin side up, if there is skin.
Cover with plastic wrap
Put a weight on top of the fish.
Put it in the fridge.
Turn the fish over every 12 hours or so and baste with the brine.
Repeat for 3-4 days. Could be as short as two days without skin.
Wipe / brush all the salt, sugar, and dill off the salmon and discard. Pat the salmon dry.
Using a very sharp knife, slice the salmon from the flesh side, at an angle so you get large, thin slices. You don't want to cut through the skin. You should be try to leave the skin nearly clean on the inside. I'm not very good at getting large slices yet. Discard the skin. I don't think it would be good for fish stock after soaking in that brine.
I have had to leave it go an extra day or two when I didn't have time to deal with it. I did flip it over every 12 hours. One time I forgot it and it went 24 hours between turns, once. That wasn't a problem either.
The exact amount of the salt sugar combo isn't important. You will wipe it off when it's done. You want enough to have a layer everywhere, but it doesn't need to be thick. The exact amount of brandy isn't important, you just want it moist, not swimming in liquid when you first put it in the fridge. It will make a brine as the salt and sugar draw some liquid out of the salmon. I have read that people who don't want to use alcohol with this use lemon juice, but less than the amount of booze that would be used. I haven't tried that.
*akvavit is more traditional, vodka would work too