4.9 from 141 votes
Eggs and Anchovies on Crispbread/ Gubbröra
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.
Prep Time
10 mins
Total Time
10 mins
Servings:
2
servings
Course:
Appetizer
Cuisine:
Swedish
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.
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