Eggs and Anchovies on Crispbread/ Swedish Gubbröra
Open the can of anchovy fillets and drain the oil. Finely chop the red onion.
Ingredients · Servings 2
- 2 hardboiled eggs (medium size)
- ½ red onion (medium size)
- 2 cold boiled potatoes
- 75 g 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
Method · 10 min
- 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 (2/5 inch) cubes and add to a bowl.
- Mix in the finely chopped herbs, red onion, mayonnaise and fresh cream. Add salt and pepper to taste.
- Serve on crackers, dark bread, toast or in a jacket potato.
2 hardboiled eggs medium size
½ red onion medium size
2 cold boiled potatoes
75 g 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
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 (2/5 inch) cubes and add to a bowl.
Mix in the finely chopped herbs, red onion, mayonnaise and fresh cream. Add salt and pepper to taste.
Serve on crackers, dark bread, toast or in a jacket potato.