Gubbröra with browned butter and horseradish potatoes
- Prepare
- 30 mins to 1 hour
- Cook
- 30 mins to 1 hour
- Serve
- Serves 2
Try Scandinavian dining at home with chef Niklas Ekstedt’s recipe for gubbröra, a classic Swedish mix of fish and eggs.
Ingredients
For the gubbröra
- 200g/7oz cod fillet (about 2 pieces)
- 50g/1¾oz unsalted butter, to grease
- 50g/1¾oz grated aged cheese, such as Prästost or Parmesan
- 2 hard‑boiled eggs, coarsely chopped
- 150g/5½oz small boiled potatoes, diced
- 120g/4¼oz Swedish anchovies (sprats), chopped, plus 1 tbsp brine
- 100ml/3½fl oz crème fraîche
- 50ml/2fl oz mayonnaise
- 1 tbsp chopped fresh dill
- 1 tbsp chopped fresh chives
- salt and freshly ground black pepper
For the horseradish potatoes
- 500g/1lb 2oz firm potatoes, such as almond potatoes
- 2 tbsp unsalted butter
- 2–3 tbsp grated fresh horseradish
- splash crème fraîche or cream
- salt and freshly ground black pepper
For the browned butter
- 100g/3½oz unsalted butter
Method
To make the gubbröra, heat a frying pan over medium heat and add the butter. Once hot add the cod fillets and cook on each side for 4–5 minutes.
While the cod is cooking, in a bowl combine the eggs, potatoes, Swedish anchovies, crème fraîche, mayonnaise, dill and chives. Season with salt, pepper, and a bit of anchovy brine for extra flavour.
To make the horseradish potatoes, boil the potatoes for 15–20 minutes until tender.
Press them while hot, leaving the skins on if possible.
Stir in the butter and grated horseradish, adjusting to taste if you wish. Season with salt, pepper, and add a splash of crème fraîche or cream if you like it creamier.
To make the browned butter, melt the butter in a saucepan. Once it stops foaming and the milk solids turn golden, remove from the heat.
Serve the cod alongside the gubbröra, with the horseradish potatoes and browned butter in separate serving dishes.
