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.
Boil the eggs for 8-9 minutes. Boil the potatoes until soft, let cool. Peel the eggs.
Finely chop the cooled eggs, potatoes, herrings, and dill.
In a pan over low-medium heat, melt butter and stir sporadically until the milk solids brown.
Mix the butter into the crème fraiche.
Add together the potatoes, eggs, herrings, dill, creme fraiche mix, and season with salt and pepper to taste.
Lightly toast thin slices of rye bread and serve topped with gubbröra.
Ingredients
Directions
Boil the eggs for 8-9 minutes. Boil the potatoes until soft, let cool. Peel the eggs.
Finely chop the cooled eggs, potatoes, herrings, and dill.
In a pan over low-medium heat, melt butter and stir sporadically until the milk solids brown.
Mix the butter into the crème fraiche.
Add together the potatoes, eggs, herrings, dill, creme fraiche mix, and season with salt and pepper to taste.
Lightly toast thin slices of rye bread and serve topped with gubbröra.