Gubbröra is an egg-anchovy salad whose colourful Swedish name means ‘old man’s mix’. Works well both as a starter and as a midnight snack.
Swedish culinary tradition includes numerous dishes that are based on seafood or meat that has been salted to last a long time, in this case spice-cured anchovies. Egg-anchovy salad is best served as a starter on a thin slice of round dark bread. A small sprig of dill on top looks nice.
INGREDIENTS (Serves 4 - 6)
2 egg yolks
2 - 3 tbs Kalles Kaviar
125 g spice-cured anchovy filets
1 small bunch of fresh parsley
1 small bunch of fresh dill
1 bunch of chives
thinly sliced red onion (optional)
Hard boil the eggs, remove the shells and chop them up. Place in a bowl together with the egg yolks and Kalles Kaviar. Mix them together.
Chop the anchovy filets and blend in.
Cut the dill and chives very finely, and chop the parsley. Mix everything together.
Serve cold, shaped like a small steak tartare - and topped with chopped shives and thin slices of red onion (optional.) and preferably on a slice of kavring, a coarse dark rye bread, or on knäckebröd crispbread.
Photo: Jakob Fridholm/imagebank.sweden.se