Sponsored by Samsung
Spring is in the air in Sweden and Påsk (Easter) is around the corner – I can see it from my window! So, today I thought I’d share one of my favourite Swedish Easter dishes to lift the spirits! And the best thing about it: it’s super quick and easy to make, requires only a knife, chopping board and bowl and when made in the right way, it’s packed with nutrition. Plus, it can be whipped up as a light lunch or even just a snack (we’ve been known to eat it straight from the bowl in our house, shhhh!). But firstly, you might be curious about why I’m sharing my first ever recipe on MSH (Lagom book aside!). You might recall I acquired a new and a few weeks back (so happy with them – I can totally see why they won best in test at Elgiganten for the past three years!). And now Samsung has inspired me to share my favourite healthy holiday recipe. With many of us spending copious amounts of time at home right now, the timing couldn’t be better!
Samsung and Samsung
The Swedish Easter Feast
Before I dive into the details, I wanted to share a little more about the Swedish Påsk (I’d love to hear about what a spring holiday looks like in your country). Easter in Sweden is a big deal and traditions linger even if many Swedes are largely secular. Maundy Thursday ‘påskkäarringar‘ aside (see for details!), like all holidays here, the big event happens the day before – on Påskafton (Easter Saturday). And it’s something I’m looking forward to at home this year even if it’s just Per, I and the kids! In many ways, the Påsk feast bears many similarities to the Julbord (Christmas buffet) and Midsummer’s Eve fare. Pickled herrings, new potatoes with dill, poached salmon, a cheese flan, knäckerbröd (crisp bread) and a strong cheese are all delicacies usually included in the Easter buffet – as are any dishes that contain egg. And that’s where we come to my favourite: gubbröra!
So, what is gubbröra?!
Loosely translated as ‘old man’s mix’, gubbröra is a delicious, classic egg-anchovy salad. It can be eaten warm or cold (I prefer mine cold) and tastes best served on dark rye bread or a thin crisp bread and works great as a light lunch, starter or as part of a smörgåsbord!
Gubbröra light!
It always feels great to make something for the family that’s both yummy and nutritious and the beauty of gubbröra is that it has both of these elements! Anchovies, for example, are packed with healthy fats such as Omega-3 fatty acids and hard boiled eggs contain vital nutrients such as metabolism boosting B vitamins as well as Vitamin D which helps calcium absorption.
You might also like to up the amount of radish garnish – it’s high on fibre, and if eaten regularly it helps guards the heart. It’s also high on Vitamin C which helps boost the body’s immune system. I also like to use low fat creme fraiche – it tastes equally as good!
Fresh ingredients
If you’re lucky enough to have a garden with a great vegetable patch and a window sill lined with potted herbs – wonderful. Otherwise, I keep my herbs and vegetables in the fridge to keep them as fresh as possible. My Samsung has a special drawer with a Humidity Control setting which helps them stay fresher for longer (a feature I love!)! It’s also worth noting that Swedish anchovies differ from the ones you get in The Med and are actually known as ‘sprats’ elsewhere. Tinned, sprats have a shorter lifespan and need to be kept in the fridge. If you can’t find sprats, no probs, normal tinned anchovies will suffice!
Ready to get started?
Ingredients:
(serves 4)
Mix:
4 hard-boiled eggs
1 tin sprats (or anchovies)
10 g chives
10 g dill
1 small red onion (finely chopped)
2 tbsp light creme fraiche
Pepper
Salt
Garnish / serving:
1 radish (sliced)
5 g chives (chopped)
Half red onion (thinly sliced)
Directions:
Hard-boil four eggs and roughly chop before placing into a bowl. Chop the red onion, dill, chives and sprats (or anchovies) and then place everything in the bowl with the eggs. Add two tablespoons of light creme fraiche and mix everything together. Serve on rye bread or crisp bread and garnish with a slice of radish and a sprinkle of chopped chives.
Why not serve it the Swedish way?!
Gubbröra tastes great washed down with a beer or a shot off schnapps – singing optional of course, but who can resist a round of ‘helan går‘?!
Skål!
Are you tempted to whip this dish up at home? If so, please do share the results, I’d love to see it!
Roll on Påsk!
Niki
PS would you like to see more simple Scandinavian dishes on My Scandinavian Home? Let me know if so!
This is a paid collaboration with . However, all words are my own and I only ever work with brands and products I love and can truly recommend. Thank you for supporting the businesses that make My Scandinavian Home possible.
Sponsored by Samsung
Spring is in the air in Sweden and Påsk (Easter) is around the corner – I can see it from my window! So, today I thought I’d share one of my favourite Swedish Easter dishes to lift the spirits! And the best thing about it: it’s super quick and easy to make, requires only a knife, chopping board and bowl and when made in the right way, it’s packed with nutrition. Plus, it can be whipped up as a light lunch or even just a snack (we’ve been known to eat it straight from the bowl in our house, shhhh!). But firstly, you might be curious about why I’m sharing my first ever recipe on MSH (Lagom book aside!). You might recall I acquired a new and a few weeks back (so happy with them – I can totally see why they won best in test at Elgiganten for the past three years!). And now Samsung has inspired me to share my favourite healthy holiday recipe. With many of us spending copious amounts of time at home right now, the timing couldn’t be better!
Samsung and Samsung
The Swedish Easter Feast
Before I dive into the details, I wanted to share a little more about the Swedish Påsk (I’d love to hear about what a spring holiday looks like in your country). Easter in Sweden is a big deal and traditions linger even if many Swedes are largely secular. Maundy Thursday ‘påskkäarringar‘ aside (see for details!), like all holidays here, the big event happens the day before – on Påskafton (Easter Saturday). And it’s something I’m looking forward to at home this year even if it’s just Per, I and the kids! In many ways, the Påsk feast bears many similarities to the Julbord (Christmas buffet) and Midsummer’s Eve fare. Pickled herrings, new potatoes with dill, poached salmon, a cheese flan, knäckerbröd (crisp bread) and a strong cheese are all delicacies usually included in the Easter buffet – as are any dishes that contain egg. And that’s where we come to my favourite: gubbröra!
So, what is gubbröra?!
Loosely translated as ‘old man’s mix’, gubbröra is a delicious, classic egg-anchovy salad. It can be eaten warm or cold (I prefer mine cold) and tastes best served on dark rye bread or a thin crisp bread and works great as a light lunch, starter or as part of a smörgåsbord!
Gubbröra light!
It always feels great to make something for the family that’s both yummy and nutritious and the beauty of gubbröra is that it has both of these elements! Anchovies, for example, are packed with healthy fats such as Omega-3 fatty acids and hard boiled eggs contain vital nutrients such as metabolism boosting B vitamins as well as Vitamin D which helps calcium absorption.
You might also like to up the amount of radish garnish – it’s high on fibre, and if eaten regularly it helps guards the heart. It’s also high on Vitamin C which helps boost the body’s immune system. I also like to use low fat creme fraiche – it tastes equally as good!
Fresh ingredients
If you’re lucky enough to have a garden with a great vegetable patch and a window sill lined with potted herbs – wonderful. Otherwise, I keep my herbs and vegetables in the fridge to keep them as fresh as possible. My Samsung has a special drawer with a Humidity Control setting which helps them stay fresher for longer (a feature I love!)! It’s also worth noting that Swedish anchovies differ from the ones you get in The Med and are actually known as ‘sprats’ elsewhere. Tinned, sprats have a shorter lifespan and need to be kept in the fridge. If you can’t find sprats, no probs, normal tinned anchovies will suffice!
Ready to get started?
Ingredients:
(serves 4)
Mix:
4 hard-boiled eggs
1 tin sprats (or anchovies)
10 g chives
10 g dill
1 small red onion (finely chopped)
2 tbsp light creme fraiche
Pepper
Salt
Garnish / serving:
1 radish (sliced)
5 g chives (chopped)
Half red onion (thinly sliced)
Directions:
Hard-boil four eggs and roughly chop before placing into a bowl. Chop the red onion, dill, chives and sprats (or anchovies) and then place everything in the bowl with the eggs. Add two tablespoons of light creme fraiche and mix everything together. Serve on rye bread or crisp bread and garnish with a slice of radish and a sprinkle of chopped chives.
Why not serve it the Swedish way?!
Gubbröra tastes great washed down with a beer or a shot off schnapps – singing optional of course, but who can resist a round of ‘helan går‘?!
Skål!
Are you tempted to whip this dish up at home? If so, please do share the results, I’d love to see it!
Roll on Påsk!
Niki
PS would you like to see more simple Scandinavian dishes on My Scandinavian Home? Let me know if so!
This is a paid collaboration with . However, all words are my own and I only ever work with brands and products I love and can truly recommend. Thank you for supporting the businesses that make My Scandinavian Home possible.
