Dish

Gubbröra

Gubbröra is made by mixing together chopped hard-boiled eggs, pickled herring, sour cream, and red onion. The dish is then seasoned with salt, pepper, and fresh dill. The result is a creamy and flavorful dish that is perfect for any occasion.

European cuisine› Northern European cuisine› Nordic cuisines› Swedish cuisine

Appetizer

Origins and history

Gubbröra has its roots in Sweden, where pickled herring is a popular ingredient. The dish was originally created as a way to use up leftover herring and eggs. Today, it is a popular dish throughout Sweden and is often served as an appetizer or side dish.

Dietary considerations

This dish is high in protein and omega-3 fatty acids. It is also gluten-free and can be made dairy-free by using a non-dairy sour cream substitute.

Variations

There are many variations of Gubbröra, but the basic ingredients remain the same. Some recipes call for the addition of potatoes or other vegetables, while others use different types of fish, such as salmon or mackerel.

Presentation and garnishing

Gubbröra is typically served on a platter or in individual serving dishes. It can be garnished with fresh herbs, such as dill or parsley, and a sprinkle of paprika for added color and flavor.

Tips & Tricks

To make the dish even more flavorful, try adding a pinch of cayenne pepper or a squeeze of lemon juice. You can also experiment with different types of fish or herbs for added variety and flavor.

Side-dishes

Gubbröra is typically served as an appetizer or side dish and pairs well with a variety of main courses. It is often served with bread or crackers, but can also be enjoyed on its own as a light lunch or snack.

Drink pairings

This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Chardonnay. It can also be enjoyed with a cold beer or a glass of sparkling water.