Gubbrora (4)

This translates as ” old man mix” and there are many different versions but the key components are eggs, anchovies and potatoes in a creamy sauce. This version is from ” The Little Swedish Kitchen” by Rachel Khoo. It’s also good served on toast as a snack, without the salad leaves.

Gubbrora (4)
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Gubbrora (4)
Print Recipe
  1. Place the eggs in a small saucepan of cold water and bring to the boil and boil for 5 minutes. Remove the eggs and run under cold water before peeling.
  2. Cut the eggs in half and scoop out the yolk. Mash the yolk in a bowl with a fork and mix together with the chives, dill, capers, red onion, creme fraiche, mayonnaise and lemon zest.
  3. Chop the remaining egg white, anchovies and potatoes into 2 cm chunks. Mix together with everything else and season well with salt and pepper.
  4. Sivide the mixture between the little gem leaves, spooning a small pile onto each leaf. Add the radishes and finish with the remaining herbs.
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