Gubbröra – anchovy and egg spread

Classic Swedish anchovy, egg and onion spread mixed with soured cream and mayonnaise – a staple of the Easter and herring table.

Ingredients

• 1 tin anchovies (125 g), chopped
• 4 eggs, hard-boiled and chopped
• 1 red onion, finely chopped
• 3 tbsp mayonnaise
• 2 tbsp soured cream
• 2 tbsp chopped chives
• 1 tbsp chopped dill
• Black pepper to taste

Method

1. 1Boil the eggs hard, peel and chop into pieces. Leave to cool completely.
2. 2Finely chop the anchovies and mix with the eggs and finely chopped red onion in a bowl.
3. 3Stir in the mayonnaise and soured cream and mix well. Season with black pepper – the anchovies are salty, so extra salt is rarely needed.
4. 4Add the chopped chives and dill and mix gently.
5. 5Serve on crispbread or open sandwiches, garnished with a little extra chive.

Tips & tricks

• Read the full recipe before you start.
• Prep ingredients in advance for smoother cooking.
• Taste near the end and adjust seasoning as needed.

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