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  • Eggs and Anchovies on Crispbread/ Swedish Gubbröra

Eggs and Anchovies on Crispbread/ Swedish Gubbröra

Posted on Oct 1st, 2022
by Catja Kroon
Categories:
  • Home Cooking Recipes
  • Hors Doeuvres & Canapes
Gubbröra

Eggs and Anchovies on Crispbread/ Gubbröra

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Prep Time 10 mins
Total Time 10 mins
Course Appetizer
Cuisine Swedish

Ingredients
  

Ingredients

  • 2 medium size hardboiled eggs
  • ½ medium size red onion
  • 2 cold boiled potatoes 
  • 75 g of anchovy fillets in oil
  • 2 tbsp finely chopped chives
  • 1 tbsp finely chopped dill
  • 2 tbsp mayonnaise 
  • 2 dl creme fraiche
  • 3 pinches of salt
  • 1 pinch of white pepper  

Instructions
 

How to make Gubbröra:

  • Open the can of anchovy fillets and drain the oil. Finely chop the red onion.
  • Cut the cold potato, eggs and anchovy fillets into 1 cm cubes and add to a bowl. 
  • Mix in the finely chopped herbs, red onion, mayonnaise and cream fresh. Add salt and pepper to taste. 
  • Serve on crackers, dark bread, toast or in a jacket potato.

Notes

Gubbröra
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Catja Kroon

Catja Kroon is a Swedish freelance writer and cookbook author based in Spain. Food and drinks are her lifelong passion. She left the professional kitchen to follow her dream as a writer, which has given her the opportunity to work with food in various ways.

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