DrygastDrygast, 2022-04-02

A classic Swedish meal on the Christmas table. Here's a simple recipe for what I usually make and then serve on a fried kavring.


  • Servings4 Portions
  • AllergensEggs, Fish, Milk


  • Cook Time45 min


Gubbröra (roughly translates to "old man's mix") is a classic Swedish dish that is often served for holidays such as Easter, Midsummer and Christmas. It is also found on smorgasbord or buffet and can also be used as an appetizer/starter. It is not uncommon to drink both beer and cold "nubbe" (snaps) with this dish.

Of course there are a lot of different variations but this is one that I really like. Other variants does not include potatoes and I have tried a variant where you add a small amount of browned butter. You can also replace the anchovies with pickled herring. I add lumpfish roe to this recipe just because I like it, but I do not think it is something that is normally included in a gubbröra. I use new potatoes when I cook this around midsummer, but it is of course possible to use other potatoes as well.

In the video, I choose to serve the mix on a slice of butter-fried rye bread, but you could just serve it directly on rye bread without the butter, on crispbread or on any type of bread really. Instead of butter-frying the bread, you can simply serve it as it is or toast it.

If you use this recipe for starters, I reckon that it will be enough for 4 hearty portions. On a buffet I reckon that it will be enough for at least double the number of portions.

The mixture is perfect to prepare and then store in the fridge - it lasts one or two days there.



Nutrition Facts*

 TotalServing100 g
Energy1244.05 kcal311.01 kcal139 kcal
Carbohydrates101.76 g25.44 g11.37 g
Fat67.75 g16.94 g7.57 g
Protein40.99 g10.25 g4.58 g
Sugar23.9 g5.97 g2.67 g
Salt11.46 g2.86 g1.28 g

* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.


  1. Peel and boil the potatoes. Let cool in the refrigerator.
  2. Boil the eggs (hard-boiled - about 8 minutes). Let cool in the refrigerator.
  3. Peel and chop the eggs. Cut the potatoes into small cubes. Let the anchovies drain and cut it into small pieces. Feel free to save some of the anchovy liquid if you want to dilute the mix later.
  4. Mix creme fraishe, mayonnaise, lumpfish roe, finely chopped red onion, chopped chives and chopped dill. Add the eggs, potatoes and anchovies. Season if necessary with a little of the anchovy liquid, salt and white pepper.
  5. Serve on butter-fried rye bread, toast, crispbread, flatbread or as an accessory on the buffet.