Gubbröra, klassisk

Country: Sweden
Type: smörgåsbord
Serves: 4 as an appetizer

Ingredients

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

2 eggs, hard boiled, large

3 tbsp fresh chives, finely chopped

3 tbsp fresh dill, finely chopped

1 tbsp brine from the sprat tin

black pepper to taste, freshly ground

4 slices dense, heavy rye bread, eg s soft kernel sourdough rye, or pumpernickel, very thinly sliced (circa 1/8 inch slices).

2 tbsp butter, unsalted.

Method

Drain and finely chop sprat fillets, reserving the brine.
Peel and finely chop the eggs. Chop chives and dill.
Mix all sprats, eggs, chives and dill. Add brine to bind the mixture. Add pepper to taste.
Fry bread slices in butter. Serve sprats mixture with warm fried slices of bread.
Note: will keep a few days in the refridgerator. Flavours will be more blended and intense the second day.

Recipe by Liselotte Forslin
Source: <https://www.expressen.se/alltommat/recept/gubbrora-pa-smorstekt-kavring/>
Translation: L. Ruus, Oakville, 2021-06-28, rev. 2021-11-30.

	Ingredients
1 tin (@ 125 gr)	Swedish sprat fillets, e.g. Grebbestads by Abba (NOT Italian/Spanish/Portuguese anchovies)
2	eggs, hard boiled, large
3 tbsp	fresh chives, finely chopped
3 tbsp	fresh dill, finely chopped
1 tbsp	brine from the sprat tin
	black pepper to taste, freshly ground
4 slices	dense, heavy rye bread, eg s soft kernel sourdough rye, or pumpernickel, very thinly sliced (circa 1/8 inch slices).
2 tbsp	butter, unsalted.

	Method
	Drain and finely chop sprat fillets, reserving the brine. Peel and finely chop the eggs. Chop chives and dill. Mix all sprats, eggs, chives and dill. Add brine to bind the mixture. Add pepper to taste. Fry bread slices in butter. Serve sprats mixture with warm fried slices of bread. Note: will keep a few days in the refridgerator. Flavours will be more blended and intense the second day.