Here are the results from my overnight requests. My friend in Nova Scotia does not make it, but she will ask around and let me know what she comes up with. Lynne did however have a recipe from the UK, so it's listed below.
The next one is a method my friend from Maine uses. The version he has is cured only, but he has gone one step further and did a light smoke on it as well and likes that a little better.
So.... both of these are dry cured (and by definition we're getting some internet feedback that Nova lox is wet cured (brined)). And the new addition to this thread from thull adds yet another variety. ~thirdeye~
*******************************
I do have this recipe that friend in the UK sent me. She used trout, I have not tried thisI will still ask around for a local variety. Lynne.
Gravad Lax
2 fillets of trout from 2 to 3 lbs fish
2 bunches fresh dill weed, stalks removed and roughly chopped
2 tablespoons white peppercorns
65g sea salt
40g caster sugar
3 allspice berries
3 tablespoons vodka
Crush the peppercorns and allspice and stir into the sugar and salt. Sprinkle half the dill in a glass dish and put a fillet of trout on top, skin side down. Press half the salt mixture firmly on the flesh side of each fillet. Sprinkle over half the remaining dill and the vodka onto the fillet in the dish. Put the other fillet on top, flesh side down with its thin side on the thick side of the other. Sprinkle over the remaining dill and put a board with some weights on top. Put in fridge for 2 to 3 days turning twice a day and pouring off the brine that forms. Enjoy
***********************************
Here is one from BBQinMaineiac, he is unsure of the source other than the name “Suzanne”. BBQiM makes his home in Maine. Additional cooks notes follow Suzanne’s recipe.
Gravlox
SUBMITTED BY: Suzanne
"Gravlox is a popular item in Scandinavian Cuisine. Some, like this one, are made with vodka."
INGREDIENTS
2 pounds salmon fillet, bones removed
4 tablespoons coarse sea salt
3 tablespoons light brown sugar
1 tablespoon pepper
1 bunch fresh dill, chopped
3 tablespoons vodka
DIRECTIONS
1. Drape plastic wrap over a glass baking dish. Cut salmon in half lengthwise, and place one half in dish, skin side down. Mix together salt, brown sugar and pepper. Sprinkle half of mixture over salmon in the dish, cover with the chopped dill, and pour the vodka over the whole mixture.
2. Sprinkle the remaining salt mixture over the remaining half of salmon. Place over the salmon in the dish, skin side up. Fold the plastic wrap snuggly over the entire salmon. Place a board over the fish and weigh it down with a heavy object.
3. Refrigerate fish for 24 to 36 hours, turning every 12 hours. To serve, separate the filets, and carefully brush off the salt, sugar and dill. Cut into very thin slices with a sharp knife.
Additional comments from BBQiM: I halved the recipe and the half Atlantic Salmon filet fit beautifully in a 1 gallon zipper bag. It has been brought to my attention that the fish should be washed and soaked for 45 minutes, then smoked. The recipes I have don't do either of these, and when I've seen it done on TV (at least 3 times) that wasn't done either, but I want to make sure folks know that it's an option. Next time, since I like the product, I plan on smoking it since that's what I buy locally. (in Maine)
Definitely try smoking it. The Gravlox isn't salty enough IMHO to require soaking before smoking though. My plan is going to be to rinse off the undissolved salt then cold smoke for maybe an hour or 2 at most. Using a sweet smoke, cherry or apple or another sweet smoke.
****************************************