Swedish Gubbröra

Gubbröra, which roughly translates to "old man's mix," is a cherished classic in Swedish cuisine, often gracing the tables during festive occasions like Easter, Midsummer, and Christmas. It's a staple on smorgasbords and buffets, and makes for a delightful appetizer or starter. Traditionally, it's paired with both beer and cold snaps (nubbe).

While there are numerous variations of Gubbröra, this recipe is one of my favorites. Some versions omit potatoes altogether, while others incorporate a touch of browned butter for depth of flavor. You can also swap out the anchovies for pickled herring, depending on personal preference. I've included lumpfish roe in this rendition simply because I enjoy it, though it's not a standard ingredient in traditional Gubbröra. Around Midsummer, I opt for new potatoes, but any variety will suffice.

Full recipe and instructions:
https://foodbydrygast.com/en/recipe/g...
https://foodbydrygast.com/sv/recipe/g... (SWE version)

Ingredients:
400 g (4 pcs) New Potatoes
120 g (2 pcs) Egg
125 g (1 can) Swedish Anchovies
10 g Chopped Chive
10 g Chopped Dill
100 g (1 dl) Crème Fraiche
50 g (0.5 dl) Hellmans real Mayonnaise
30 g (2 Tbsp) Lumpfish Roe Red
50 g (0.5 pcs) Red Onion