Old man’s mix on rye bread 0
This traditional Swedish salty snack, Gubbröra, is often served on top of rye bread. Back in time, classic Gubbröra consisted of only anchovy style sprats fillets, onion, eggs and dill. It was served either hot or cold and almost compulsory was having a glas of beer to drink and a small glas of schapps or aquavit. Today Gubbröra is served frequently as an appetizer and often contains a dairy products like sour cream or creme fraiche.
- 1 onion
- 1 tablespoon butter
- 6 hard-boiled eggs
- 200 g Swedish anchovy style sprats fillets
- 1 cup chopped parsley, dill and chives
- 1 ½ tsp coarsely ground white pepper
- 1 tablespoon Swedish unsmoked caviar
- 1 ½ dl crème fraiche
- To serve:
- 2 slices of rye bread
- 2 teaspoons chopped chives
- 4 sprigs of dill
- 4 teaspoons of Kalix caviar
- Peel and finely chop the onion. Fry it in butter in a frying pan. Put the onion in the fridge to cool.
- Peel and chop the eggs. Place the anchovy style sprat fillets on a cutting board and cut them in small cubes.
- Add onion, egg and anchovies in a bowl. Add the herbs, pepper, swedish unsmoked and caviar and crème fraiche. Mix thoroughly.
- Cut the breadslices into triangle shape and butter. Put gubbröra on top. Decorate with chives, dill and Kalix caviar.