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Gubbröra — egg and spiced sprat spread
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Source: https://recipheon.com/en/recipes/snacks/gubbrora-egg-and-spiced-sprat-spread
About this recipe
Gubbröra is a Swedish spread with distinct pieces of egg and spice-cured fish. Its characteristic ingredient is Swedish ansjovis: ready-to-eat sprat fillets matured in a sweet, salty, spiced brine. Red onion adds crunch, while dill and chives bring a fresh aroma. In this home version, a small amount of 18% sour cream binds everything together, leaving the ingredients in pieces and making the spread easy to spoon. All you need is a knife, a board, a strainer and a bowl; after mixing, allow half an hour of chilling for the flavors to come together. The recipe makes four portions of this chunky spread.
Ingredients
For the spread
4 size M eggs, about 200 g after boiling and peeling
100 g ready-to-eat spice-cured sprat fillets, Swedish ansjovis (Sprattus sprattus), after draining
40 g red onion, weighed after peeling
80 g sour cream, 18% fat
10 g fresh dill, weighed after removing thick stems
10 g fresh chives
0.2 g ground black pepper
Steps
Put the eggs in a small saucepan and add enough cold water to cover them. Bring to a boil, reduce the heat and boil gently for 10 minutes. The water should bubble gently and the eggs should stay submerged; drain off the water when they are cooked.
Cover the boiled eggs with cold water and leave for about 15 minutes until thoroughly cooled; replace the water if it gets warm. Peel all four eggs and pat them dry. Keep all the whites and yolks for the spread, and leave the sour cream and fish in the refrigerator until needed.
Put the spice-cured fillets in a strainer and drain for about 2 minutes. Weigh out 100 g of drained fish, then chop finely. Keep the brine separate from the recipe. Cut the peeled red onion into very small dice so its flavor spreads evenly through the mixture.
AI-generated Cut the cooled eggs into cubes about 5 mm across, keeping all the pieces of white and yolk. Rinse the dill and chives, dry thoroughly and chop finely. Weigh the herbs after discarding the thick dill stems; all the listed herbs go into the spread.
AI-generated Mix the sour cream and pepper in a bowl. Add all the diced eggs, chopped sprats, red onion, dill and chives. Mix gently with a spoon, scraping the bottom and sides of the bowl, until the sour cream binds the ingredients; leave distinct pieces of egg and fish.
AI-generated Cover the bowl and refrigerate the spread for at least 30 minutes. Give it a brief stir before serving to distribute the sour cream and herbs evenly, then divide into four portions. Keep any remaining spread tightly covered in the refrigerator and use it the next day.
Estimated nutrition
We couldn't estimate the nutrition for this recipe yet.
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