Fun fact: When you smoke lox it's called Nova lox. And yours looks as good as, or better than any I've seen! Can you post the full procedure?
I wrote an article on Nova lox some years back, and it's funny because it took forever to develop my procedure because over the years Nova lox had developed into different things to different people. Even a friend in Nova Scotia couldn't give me any information. The one thing in common i got from cook books, and first hand accounts and recipes was
Nova lox was less salty than traditional lox, especially the lox that was popular before refrigeration. Not much to go on, but my procedure is a two-part dry and wet cure, with a cold smoke finish. It takes about 60 hours from start to finish, and I get almost a 'candied' look. Here is some Nova next to my standard hot smoked salmon.
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