'Old Man's Mix'

Variations on Gubbrora, a favorite Swedish classic for the midnight snack. 

  • “Skepparns gubbröra” (The shipmaster’s gubbröra).
  • Gubbröra times four
    Gubbröra (old man’s mix) is a Swedish classic: an egg-anchovy salad best served as a starter on a thick slice of dark bread. Add a small sprig of dill on top for a pretty visual, but if eaten as a midnight snack (as it often is) who cares for visuals? The salty taste of the dish is perfectly suitable for the midnight hour, preferably with a glass of beer. All recipes and photos courtesy of alltommat.se

  • Asparagus with gubbröra.
  • “Skepparns gubbröra” (The shipmaster’s gubbröra)
    Onboard the Byfjorden this is what Fredrik Sjöström serves: a dry “gubbröra” without mayonnaise.
    Ingredients for 4
    4 hard-boiled eggs
    4 boiled potatoes
    1 can with anchovies (125 g)
    1 bunch dill
    1 bunch chives
    3 scallions
    1 “kryddmått” (a fifth of a teaspoon) black pepper

  • Spicy gubbröra.
  • 1. Peel and cut eggs and potatoes. Drain the anchovies and cut them. Mix eggs, potatoes and anchovies. Finely chop the dill, chives and scallions and add to the mix. Add black pepper. Break apart the crispbread and put the mix on top of it.

  • Bosse’s gubbröra.
  • Asparagus with gubbröra
    Gubbröra has a mild, fine taste of anchovies that goes very well with the mild asparagus.
    This recipe serves 6.
    3½ pounds asparagus
    4 hard-boiled eggs
    2 oz anchovies, chopped
    2 Tablespoons mayonnaise
    4 oz crème fraîche
    1 teaspoon Dijon mustard
    2 Tablespoons chopped dill
    1 kryddmått (a fifth of a teaspoon) salt
    1 kryddmått (a fifth of a teaspoon) black pepper
    1 bunch of dill (fresh sprigs)
    1. Mix the gubbröra together in a bowl and put in the fridge for a few hours. 2. Boil the asparagus. 3. Serve the asparagus with the cold gubbröra, garnish with the dill. Serve with cold beer.

  • Spicy gubbröra
    Serves 4
    1 tin with anchovies (125 gram, 4½ oz)
    5 hard-boiled eggs
    1 red onion
    4 oz crème fraîche
    1 Tablespoon Dijon mustard
    2 oz chopped parsley
    2 oz chopped chives
    4 slices dark rye bread (or Swedish “kavring” if you can get it)
    1. Chop the anchovies and eggs. 2. Finely chop the red onion. 3. Mix anchovies, eggs, onion and crème fraîche. 4. Stir in mustard, parsley, dill and chives. Add pepper and salt to taste (careful with the salt!) 5. Toast the bread. 6. Put the gubbröra on top of the bread and serve it all on the arugula.

  • Bosse’s gubbröra (good on dark rye bread)
    Ingredients for 6
    6 hardboiled eggs
    2 oz anchovies
    2 Tablespoons Kalles Kaviar
    2 Tablespoons chives (chopped)
    ½ yellow onion, finely chopped
    2 oz heavy cream
    1. Peel and chop the eggs. Drain the anchovies but save the juice. 2. Mix eggs, onion and anchovies with the heavy cream. Add the juice from the anchovies and the Kalles Kaviar to taste.