Egg and anchovies on crispbread (gubbröra)

Meaning 'Old man's mix', this egg salad is a popular light meal in Sweden. The dill, which is at its best in summer, is an essential garnish.

• makes

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 6 hard-boiled eggs, finely chopped
• 2 egg yolks
• 2 tbsp finely chopped red onion
• 2 tbsp finely chopped chives
• ¼ cup finely chopped dill, plus extra sprigs,to serve
• 6 anchovies in oil, 1 tbsp oil reserved
• 4 slices crispbread
• lime or lemon halves, to serve

Instructions

Combine eggs, egg yolks, onion, chives, dill, anchovies, anchovy oil and ½ tsp ground white pepper. Spread on crispbread, scatter with extra dill and serve with lime halves.

Photography Tony Amos

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.