'Gubbröra' is an easy-to-make, colourful egg and anchovies dish. Swedish anchovies ('ansjovis') are quite different to the Mediterranean kind so make sure you find the right version. To confuse matters even further, Swedish canned anchovies are not actually anchovies at all, but sprats ('skarpsill').
Preparation: 5 minutes
Cooking: 15 minutes
Total: 20 minutes
1. Hard boil the eggs and cool under running cold water to prevent the outside of the yolks discolouring. Remove the shells and roughly chop the eggs.
2. Drain the anchovies, but keep the juice. Using a pair of scissors, finely chop the anchovies. Add to the eggs along with the finely chopped onion, sour cream, crème fraiche, dill and chives.
3. Have a taste and add some white pepper and perhaps a little bit of the juice from the anchovies. Go easy on the juice as it can leave an after taste and is not to everyone's liking.
4. Toast the bread (optional). Divide the mixture between the four pieces of bread and garnish with salad.
Recipe courtesy of John Duxbury, editor and founder of Swedish Food