Gubbröra (Swedish Egg Salad)

Category, DifficultyBeginner

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.

gubbrora on toasted rye bread slices
Yields4 Servings
Prep Time10 minsCook Time8 minsTotal Time18 mins
 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

Directions

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.

Gubbröra (Swedish Egg Salad)