Gubbröra (Swedish egg and anchovy mix) on crispbread
25 min · 19 g protein · 239 cals / serving
The old man's mix from the Swedish smörgåsbord: chopped egg with salty anchovy, red onion, chives and dill, bound with a little kvarg instead of butter. Piled high on crisp rye knäckebröd with cucumber and radishes, it is a sharp, salty, creamy lunch or a snack with a cold drink.
Ingredients
- 6 eggs
- 8 fillets swedish anchovies (spiced sprats), canned, finely chopped
- 1/2 medium red onion, very finely chopped
- 3 tbsp fresh chives, finely cut
- 3 tbsp fresh dill, chopped
- 3/4 cup quark
- 1/2 tsp black pepper
- 1 cucumber, thinly sliced
- 1 bunch (about 12) radish, thinly sliced
Steps
- Cook the eggs in boiling water for 9 minutes, cool them in cold water and peel.
- Chop the eggs fairly fine and put them in a bowl with the anchovy, red onion, chives, dill, kvarg and pepper. Stir gently into a chunky mix. Taste: the anchovy usually makes extra salt unnecessary.
- Lay cucumber slices on the knäckebröd, pile the gubbröra on top, cover it with radish slices and serve at once, with the rest of the cucumber and radishes on the side.
Good to know
Ansjovis or sardeller?
Swedish ansjovis (spiced sprats) is the classic and gives the sweet-spiced, salty taste. Mediterranean anchovies in oil work too but are saltier, so use half as many; it's about the same score.
Can I make it ahead?
Mix it up to a day ahead and keep it covered in the fridge; put it on the knäckebröd just before serving so the bread stays crisp.
With matjessill?
Swap the anchovy for 100 g diced matjessill for a milder, sweeter gubbröra, at about 63 instead of 67.
Per
- Calories
- 80
- Protein
- (31%)
- 6 g
- Fat
- (39%)
- 3 g
- Carbohydrates
- (30%)
- 7 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 183 mg
More snacks
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 955 kcal goes into the pot and 1201 g of ingredients comes out as about 1190 g of food: 80 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.