Gubbröra (roughly translates to “old man’s mix”) is a classic Swedish dish. Just like a potato salad, there are many variations on this dish, but the base ingredients are always egg, sprats, herbs, red onion, and gräddfil (Swedish soured cream). Served atop a slice of dark rye bread.
2 hard boiled eggs
6 mini new potatoes
100 g pickled herring
1 ½ tbsp butter
2 tbsp crème fraiche
2 tbsp fresh dill
Sliced Dark Rye Bread
1
Boil the eggs for 8-9 minutes. Boil the potatoes until soft, let cool. Peel the eggs.
2
Finely chop the cooled eggs, potatoes, herrings, and dill.
3
In a pan over low-medium heat, melt butter and stir sporadically until the milk solids brown.
4
Mix the butter into the crème fraiche.
5
Add together the potatoes, eggs, herrings, dill, creme fraiche mix, and season with salt and pepper to taste.
6
Lightly toast thin slices of rye bread and serve topped with gubbröra.
Ingredients
2 hard boiled eggs
6 mini new potatoes
100 g pickled herring
1 ½ tbsp butter
2 tbsp crème fraiche
2 tbsp fresh dill
Sliced Dark Rye Bread