Thanks, BC, for the recipe. I've been pursuing the process of making lox at home for a while now and wondered if that is what you made since you go to such lengths to make sure you don't actually cook the fish flesh..
Growing up, we had what we called lox, which was salty, and there was nova (for Nova Scotia-style), which was mild and smoked. But both have the consistency of raw salmon. We called both "smoked salmon". Nowadays, if you order "lox", you get nova and have to ask for "salty lox" or "belly lox" to get what used to be just plain old lox. I've since found that plain lox is brine cured, nova is brine cured then cold smoked. American lox originated when the Pacific northwest was settled and salmon would be shipped back east in barrels of sea water. My ancestors on the lower east side of NYC combined this cheap fish with cream cheese (to cut the salt) and boiled dough (bagels). European grav lax is a different matter - dry cured.
Brine curing is easy. For a one pound filet (with or without skin - it's fine either way), mix two cups of water with one cup of kosher (or other non-iodized salt). You can add some sugar, dill, fresh cracked pepper or other flavor enhancers, but I like mine straight. Bag the filet in the brine and refrigerate at least overnight. Longer doesn't hurt since the salt gets absorbed in the process. More fish requires more brine mixture. Remove it from the brine, pat dry with paper towels and let sit in the fridge to dry for a couple of hours. Slice thinly against the grain and serve on a bagel with cream cheese. Heaven.
What I'm wondering is, if I start with my "belly lox" and smoke it as you suggest, am I making nova? Or does it take on more of the consistency of Alaskan smoked salmon?
