Gubbröra
The Quirky Foodster Team
Ingredients
- Large Eggs, hard-boiled — 6
- Fillets Swedish anchovies (ansjovis/sprats), chopped — 6
- Small Red onion, finely diced — 1
- Mayonnaise — 3 tbsp
- Sour cream — 2 tbsp
- Fresh chives, chopped — 2 tbsp
- Black pepper — to taste
- Crispbread, to serve
Method
- Boil the eggs for 8–9 minutes, cool in cold water, then peel and chop finely.
- Combine chopped eggs, anchovies and red onion in a bowl.
- Stir in mayonnaise and sour cream until well combined.
- Season with black pepper and fold through most of the chives, saving some for garnish.
- Spoon onto crispbread, garnish with remaining chives, and serve.
Introduction: Meaning roughly “old man’s mix,” Gubbröra combines chopped egg, Swedish anchovies (ansjovis, actually sprats) and onion into a savoury spread, a familiar sight on the smörgåsbord alongside crispbread and akvavit.
Cultural Background: Meaning roughly “old man’s mix,” Gubbröra combines chopped egg, Swedish anchovies (ansjovis, actually sprats) and onion into a savoury spread, a familiar sight on the smörgåsbord alongside crispbread and akvavit.
Tips: Swedish “ansjovis” are cured sprats, not the salted anchovies used in Mediterranean cooking — seek out the Swedish product for authentic flavour. Chill the mixture for 30 minutes before serving for the best texture.
Variations: Add a spoonful of finely diced pickled beetroot for colour and sweetness. Not typically veganised, as the cured fish defines the dish.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Not applicable — served cold.
Nutrition: 260 kcal | Protein 13 g | Carbs 4 g | Fat 21 g
FAQs:
Q: Can I use regular anchovies?
A: Swedish ansjovis has a sweeter, milder cure than Mediterranean anchovies; using regular anchovies will give a saltier, sharper result.
Q: What’s it traditionally served with?
A: Crispbread or dark rye bread, often alongside a smörgåsbord spread.
- Large Eggs, hard-boiled — 6
- Fillets Swedish anchovies (ansjovis/sprats), chopped — 6
- Small Red onion, finely diced — 1
- Mayonnaise — 3 tbsp
- Sour cream — 2 tbsp
- Fresh chives, chopped — 2 tbsp
- Black pepper — to taste
- Crispbread, to serve
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