Eggs and Anchovies on Crispbread/ Gubbröra
User Reviews
4.9
141 reviews
Excellent
Eggs and Anchovies on Crispbread/ Gubbröra
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Gubbröra is a creamy Swedish spread combining diced hardboiled eggs, anchovy fillets, potatoes, and herbs, blended with mayonnaise and crème fraîche. This richly flavored mixture is typically served on crispbread or dark bread, offering a savory and textured topping. The anchovies introduce a distinctive salty note that balances the creamy, tender ingredients.
Description
Gubbröra consists of medium-hard boiled eggs, cold boiled potatoes, anchovy fillets, red onion, and finely chopped herbs like chives and dill. The diced ingredients are combined with mayonnaise and crème fraîche, creating a smooth and creamy salad that is seasoned with salt and white pepper. The anchovies, drained of oil and chopped finely, provide a pronounced umami flavor which complements the mildness of the eggs and potatoes.
This preparation is customarily served chilled on crispbread, dark bread, toast, or even jacket potatoes, making it versatile for various snack or light meal occasions. Its texture balances soft, creamy elements with the firm bites of egg and potato cubes.
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Ingredients
- 2 egg medium size, hardboiled
- ½ red onion medium size
- 2 potato cold boiled
- 75 g anchovy fillets in oil
- 2 tbsp chives finely chopped
- 1 tbsp dill finely chopped
- 2 tbsp mayonnaise
- 2 dl crème fraîche
- 3 salt pinches
- 1 white pepper pinch
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.
Notes
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Overall Rating
4.9
141 reviews
Excellent
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