regravad

Regravad is a variation of gravad lax used in Nordic cuisine. The term implies a second curing step or a renewed coating of the curing mixture on gravlax after the initial cure. The exact usage of the term varies by region and producer, and some cooks simply refer to a more intense or extended cure without distinguishing it as a formal method.

Preparation for regravad follows the general gravlax approach: a fresh salmon fillet, skin on or off, is coated with a curing blend typically consisting of salt, sugar, and chopped fresh dill, sometimes with white pepper, citrus zest, or other spices. In a regravad variant, after the first cure has rested and moisture has been drawn out, the fillet may receive an additional layer of cure and be left to cure again for a further period. This second step can produce a firmer texture and a more concentrated dill-salt flavor, though methods and durations vary among cooks. The fish is then rinsed or lightly wiped, patted dry, and thinly sliced for serving.

Serving and storage: regravad is commonly served in thin slices with accompaniments such as hovmästarsås (mustard-dill sauce), rye bread, or crispbread. It should be kept refrigerated and consumed within a few days of curing. As with gravlax, cultural and regional variations influence seasoning and presentation.