Eggs and Anchovies on Crispbread/ Gubbröra

Name: Eggs and Anchovies on Crispbread/ Gubbröra
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Ingredients: 2 hardboiled eggs; ½ red onion; 2 cold boiled potatoes; 75 g anchovy fillets in oil; 2 tbsp finely chopped chives; 1 tbsp finely chopped dill; 2 tbsp mayonnaise; 2 dl Creme Fraiche; 3 pinches of salt; 1 pinch of white pepper

User Reviews

4.9

141 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
2 servings
Course
Appetizer
Cuisine
Swedish

Eggs and Anchovies on Crispbread/ Gubbröra

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

2 hardboiled eggs medium size
½ red onion medium size
2 cold boiled potatoes
75 g anchovy fillets in oil
2 tbsp finely chopped chives
1 tbsp finely chopped dill
2 tbsp mayonnaise
2 dl Creme Fraiche
3 pinches of salt
1 pinch of white pepper

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Instructions

How to make Gubbröra:

Open the can of anchovy fillets and drain the oil. Finely chop the red onion.
Cut the cold potato, eggs and anchovy fillets into 1 cm (2/5 inch) cubes and add to a bowl.
Mix in the finely chopped herbs, red onion, mayonnaise and fresh cream. Add salt and pepper to taste.
Serve on crackers, dark bread, toast or in a jacket potato.