← Back
Swedish cuisine

Gravlax (cured raw salmon)

Salmon cured with salt, sugar and dill for a few days and thinly sliced, with mustard sauce.

Not in its traditional form with low immunity

Gravlax (cured raw salmon)SWEDISH CUISINE
Gravlax (cured raw salmon) — Swedish cuisine. Photograph of the dish.

Ingredients

  • salmon fillet
  • salt
  • sugar
  • dill
  • white pepper
  • mustard sauce

How it is prepared

The fish is cured in salt, sugar and dill in the fridge for 2–3 days and sliced without cooking.

Food safety with low immunity

  • Raw, lightly salted or marinated fish is considered risky with low immunity. Choose cooked fish instead.
  • When there are lots of herbs, wash them well and cook them in the dish; during neutropenia it is wise to skip a raw herb garnish.

How to prepare it during treatment

Cured but uncooked fish counts as raw and is best avoided with low immunity. Choose baked or poached salmon instead (for example, Finnish lohikeitto).

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Storage

Made from a raw product: it is bought fresh from a trusted place rather than stored; usually not advised with low immunity.

Reheating

Not reheated. With low immunity choose a cooked alternative.

Symptoms it may suit

No specific symptom notes for this dish.

Treatment phases

  • Before treatmentnot advised
  • During a coursenot advised
  • Low counts (neutropenia)not advised
  • Between coursesnot advised
  • After treatmentOnly after your team confirms your immunity has recoveredmay suit

Phase notes are general. During low counts, follow only your care team’s food rules.

If you have other conditions

  • High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.

Nutrition (per 100 g)

Nutrition figures from a reliable source have not been added for this dish yet.

More from this cuisine

Sweden: food database →

Related topics

Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination

Sources

  1. Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
  2. FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
  3. USDA Food Safety and Inspection Service. Leftovers and Food Safety
  4. U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
  5. Food Standards Agency (UK). Chilling
  6. World Health Organization (WHO). Five keys to safer food manual
  7. Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
  8. National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
  9. BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
  10. U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)
Medical disclaimerThis information is for educational purposes only and does not replace medical advice.

Open the interactive site →