From the Kitchen: Gubbröra
Gubbröra (roughly translates to “old man’s mix”) is a classic Swedish dish, often served as an appetizer at Midsummer, Christmas, or other holidays.
Just like a potato salad, there are many variations on this dish, but the base ingredients are always egg, sprats, herbs, red onion, and gräddfil (Swedish soured cream). Served atop a slice of dark rye bread.
I first came across this delicious open-faced sandwich-style appetizer at a Midsommar party on a potato farm in Örebro, Sweden, in 2015. We added fresh baby potatoes, just dug out of the ground, and now I can’t ever eat non-super fresh farmers market potatoes again.
YIELDS 4 Servings
PREP TIME 10 mins COOK TIME 8 mins TOTAL TIME 18 mins
2 hard-boiled eggs
6 mini new potatoes
100 g pickled herring
1.50 tbsp butter
2 tbsp crème fraiche
2 tbsp fresh dill
Sliced Dark Rye Bread
1 Boil the eggs for 8-9 minutes. Boil the potatoes until soft, let cool. Peel the eggs.
2 Finely chop the cooled eggs, potatoes, herrings, and dill.
3 In a pan over low-medium heat, melt butter and stir sporadically until the milk solids brown.
4 Mix the butter into the crème fraiche.
5 Add together the potatoes, eggs, herrings, dill, creme fraiche mix, and season with salt and pepper to taste.
6 Lightly toast thin slices of rye bread and serve topped with gubbröra.