Gubbröra is an egg–anchovy salad whose colourful Swedish name means ‘old man’s mix’. Works well both as a starter and as a midnight snack.

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Photo: Jakob Fridholm/

Salty snack

Swedish culinary tradition includes numerous dishes that are based on seafood or meat that has been salted to last a long time, in this case spice-cured anchovies. Egg-anchovy salad is best served as a starter on a thin slice of round dark bread. A small sprig of dill on top looks nice. If served as a midnight snack, elegance is not so crucial. The salty taste of the egg-anchovy salad is also suitable at such an hour. Perhaps with a glass of beer?


(4–6 servings)
6 eggs
2 egg yolks
2–3 tbs Kalles Kaviar
125 g (4 oz) spice-cured anchovy filets
1 small bunch of parsley
1 small bunch of dill
1 bunch of chives


Hard boil the eggs, remove the shells and chop them up. Place in a bowl together with the egg yolks and Kalles Kaviar (creamed, smoked cod roe with oil, which comes in a tube). Mix them together. Chop the anchovy filets and blend in. Cut the dill and chives very finely, and chop the parsley. Mix everything together and serve cold, shaped like a small steak tartare and preferably on a slice of kavring, a coarse dark rye bread.

Last updated: 25 March 2014

Carl Jan Granqvist & Lena Katarina Swanberg

Innkeeper Emeritus Carl Jan Granqvist selected the dishes. ||| Journalist and author Lena Katarina Swanberg wrote the texts. Translation: Victor Kayfetz.