Gubbröra

Country: Sweden
Type: smörgåsbord

Ingredients

1/2 onion

1 tbsp butter, unsalted

2 tins (@ 125 gr each) Swedish sprat fillets, e.g. Grebbestads by Abba (NOT Italian/Spanish/Portuguese anchovies)

4 eggs, hard boiled

50 ml fresh chives, finely chopped

50 ml fresh dill, finely chopped

50 ml crème fraiche

2 tbsp mayonnaise

black pepper to taste, freshly ground

Method

Peel and finely chop onion. Fry in butter until translucent. Set aside to cool.
Drain and finely chop the anchovies. Peel and finely chop the eggs.
Mix all ingredients thoroughly.
Serve with thinly sliced dark rye beead, or crisp bread.
Note: will keep a few days in the refridgerator. Flavours will be more blended and intense the second day.

Source: <https://www.arla.se/recept/gubbrora-grundrecept/>
Translation: Laine Ruus, Oakville, 2020-11-30, rev. 2021-06-29.

	Ingredients
1/2	onion
1 tbsp	butter, unsalted
2 tins (@ 125 gr each)	Swedish sprat fillets, e.g. Grebbestads by Abba (NOT Italian/Spanish/Portuguese anchovies)
4	eggs, hard boiled
50 ml	fresh chives, finely chopped
50 ml	fresh dill, finely chopped
50 ml	crème fraiche
2 tbsp	mayonnaise
	black pepper to taste, freshly ground

	Method
	Peel and finely chop onion. Fry in butter until translucent. Set aside to cool. Drain and finely chop the anchovies. Peel and finely chop the eggs. Mix all ingredients thoroughly. Serve with thinly sliced dark rye beead, or crisp bread. Note: will keep a few days in the refridgerator. Flavours will be more blended and intense the second day.