Our good friend Raymond Ebert who I filmed a fly fishing Steelhead TV show at the St. Mary’s River rapids in Sault Ste Marine many years ago ended up spending many years on Thailand teaching English. Barb and I had a chance to have dinner with him on one of our Thailand trips.
Raymond loves to eat fish as much as I do and he shared this Nova Lox salmon recipe. If you enjoy sushi, sashimi, cold smoked fish like Atlantic Salmon on a bagel, you really should try this easy recipe.
Raymond prepares the Nova Lox the same he prepares Gravlax. He uses:
- 1/2 cup sea salt
- 1 cup sugar
- and dill.
He also does a salt and sugar, 48 hours brine in the fridge. With the Nova Lox, he tried something different; 24 hours dry cure then 24 hours of rehydration in 1/8 cup salt, 1/2 cup sugar and 4 litres of water. Cold smoked for 12 hours with apple wood and the fish is ready to enjoy!