Photo: Pål Allan

Gubbröra is an egg-anchovy salad whose colorful Swedish name means “old man’s mix.” 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 the spice-cured sprat known in Sweden as “anchovies.” Egg-anchovy salad is best served as an appetizer (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?

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Innkeeper Emeritus Carl Jan Granqvist selected the dishes. Journalist and author Lena Katarina Swanberg wrote the texts.

The authors alone are responsible for the opinions expressed on this web page.

Translation: Victor Kayfetz

© Photos: Pål Allan

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