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Sharing My Favourite Uplifting, Healthy Swedish Easter Recipe (Thanks To Samsung!)

Sponsored by Samsung
Spring is in the air in Sweden and Påsk (Easter) is around the corner - I can see it from my window! So, today I thought I'd share one of my favourite Swedish Easter dishes to lift the spirits! And the best thing about it: it's super quick and easy to make, requires only a knife, chopping board and bowl and when made in the right way, it's packed with nutrition. Plus, it can be whipped up as a light lunch or even just a snack (we've been known to eat it straight from the bowl in our house, shhhh!). But firstly, you might be curious about why I'm sharing my first ever recipe on MSH (Lagom book aside!). You might recall I acquired a new fridge and freezer a few weeks back (so happy with them - I can totally see why they won best in test at Elgiganten for the past three years!). And now Samsung has inspired me to share my favourite healthy holiday recipe. With many of us spending copious amounts of time at home right now, the timing couldn't be better!


The Swedish Easter Feast
Before I dive into the details, I wanted to share a little more about the Swedish Påsk (I'd love to hear about what a spring holiday looks like in your country). Easter in Sweden is a big deal and traditions linger even if many Swedes are largely secular. Maundy Thursday 'påskkäarringar' aside (see Wednesday's post for details!), like all holidays here, the big event happens the day before - on Påskafton (Easter Saturday). And it's something I'm looking forward to at home this year even if it's just Per, I and the kids! In many ways, the Påsk feast bears many similarities to the Julbord (Christmas buffet) and Midsummer's Eve fare. Pickled herrings, new potatoes with dill, poached salmon, a cheese flan, knäckerbröd (crisp bread) and a strong cheese are all delicacies usually included in the Easter buffet - as are any dishes that contain egg. And that's where we come to my favourite: gubbröra

So, what is gubbröra?!
Loosely translated as 'old man's mix', gubbröra is a delicious, classic egg-anchovy salad. It can be eaten warm or cold (I prefer mine cold) and tastes best served on dark rye bread or a thin crisp bread and works great as a light lunch, starter or as part of a smörgåsbord!

Gubbröra light!
It always feels great to make something for the family that's both yummy and nutritious and the beauty of gubbröra is that it has both of these elements! Anchovies, for example, are packed with healthy fats such as Omega-3 fatty acids and hard boiled eggs contain vital nutrients such as metabolism boosting B vitamins as well as Vitamin D which helps calcium absorption. 

You might also like to up the amount of radish garnish - it's high on fibre, and if eaten regularly it helps guards the heart. It's also high on Vitamin C which helps boost the body's immune system. I also like to use low fat creme fraiche - it tastes equally as good! 

Fresh ingredients 
If you're lucky enough to have a garden with a great vegetable patch and a window sill lined with potted herbs - wonderful. Otherwise, I keep my herbs and vegetables in the fridge to keep them as fresh as possible. My Samsung Refrigerator RR39M73657F/EE has a special drawer with a Humidity Control setting which helps them stay fresher for longer (a feature I love!)! It's also worth noting that Swedish anchovies differ from the ones you get in The Med and are actually known as 'sprats' elsewhere. Tinned, sprats have a shorter lifespan and need to be kept in the fridge. If you can't find sprats, no probs, normal tinned anchovies will suffice! 

Ready to get started? 

Ingredients:
(serves 4)

Mix:
4 hard-boiled eggs
1 tin sprats (or anchovies)
10 g chives 
10 g dill
1 small red onion (finely chopped)
2 tbsp light creme fraiche
Pepper
Salt

Garnish / serving:
1 radish (sliced)
5 g chives (chopped)
Half red onion (thinly sliced)

Directions:
Hard-boil four eggs and roughly chop before placing into a bowl. Chop the red onion, dill, chives and sprats (or anchovies) and then place everything in the bowl with the eggs. Add two tablespoons of light creme fraiche and mix everything together. Serve on rye bread or crisp bread and garnish with a slice of radish and a sprinkle of chopped chives. 

Why not serve it the Swedish way?!
Gubbröra tastes great washed down with a beer or a shot off schnapps - singing optional of course, but who can resist a round of 'helan går'?! 

Skål! 

Are you tempted to whip this dish up at home? If so, please do share the results, I'd love to see it! 

Roll on Påsk

Niki

PS would you like to see more simple Scandinavian dishes on My Scandinavian Home? Let me know if so! 

This is a paid collaboration with Samsung. However, all words are my own and I only ever work with brands and products I love and can truly recommend. Thank you for supporting the businesses that make My Scandinavian Home possible. 



LATEST COMMENTS:

  1. I was also googling typical food for Easter, I want to try to bake typical Czech sweets as we all have time now.

    ReplyDelete
    Replies
    1. What do you plan to bake? I can't even remember if we (i.e. my Mom) ever baked anything special for Easter. There definitely would have been something baked, but that in itself was not that unusual as we usually baked each weekend. I know lots of people make the traditional Easter 'beranek' but we never did. I think a 'vanocka' would be more likely to be found on the table when I was a kid.

      Delete
    2. Sound delicious, can you send a few my way Veronika?! Alena - I’m going to google baranek and vanocka!

      Delete
    3. Beranek is a cake in the shape of a beranek (beranek = a lamb) - there are some pics on this page: https://www.recepty.eu/recepty+velikono%C4%8Dn%C3%AD+ber%C3%A1nek+s+vaje%C4%8Dn%C3%BDm+ko%C5%88akem
      I don't think it is a specific cake (i.e. taste-wise), it can be any kind of a cake as long as it is shaped as a lamb (I think there are forms for it, it's like a form for a bundt cake (Kugglehupf) just in a lamb shape).
      Let me know if you want a recipe for a 'vanocka', I gave a good one.

      Delete
  2. Our home has never been the same since I discovered a recipe for Skagen Prawns on Toast - another Scandinavian classic that you can make in minutes - and we now have a designated Skagen Night every week (some of it even makes it to the table and isn't eaten straight from the bowl on the work surface!). Love the sound of this dish, Niki. Please keep them coming as I think they resonate with the mood right now, with so many of us being at home.

    ReplyDelete
  3. Yes please! More Scandi recipes would be very welcomed!

    ReplyDelete
    Replies
    1. Great!! I’ll see what I can come up with over the coming weeks!

      Delete
  4. I looks lovely but I can't imagine that only 2 tbsp of creme fraiche would be enough for 4 hard boiled eggs. Chives will soon sprout in my garden, though it may be another month before that happens, so I will get some at my next visit of the grocery store. Chives and dill go together very nicely (I will have to skip the anchovies though).

    ReplyDelete
    Replies
    1. It depends how you like it - I like the creme fraiche to coat the ingredients but still keep a fork texture. It’s good to experiment and see what works best for you. Maybe add another ingredient like prawns in that case? Let me know how you get on!

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  5. I would love to see more recipes! I love your blog-always so upbeat and cheery. I love the Scandinavian countries (I’m married to a man of Norwegian descent) and love all the food and culture. Cheers!

    ReplyDelete
    Replies
    1. Thank you so much, I’m so happy to hear! I’ll do my best to pick out some more if my favourite recipes over the coming weeks! Take good care!

      Delete
  6. Please confirm what kind of berries/seeds these are in the 2nd picture? They are very pretty, I wonder if we can get these in Canada?

    ReplyDelete
    Replies
    1. It’s dried pepper corns. I love the pink hue! I hope you can find some in Canada 😊

      Delete
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    ReplyDelete
  8. Yes, please, more recipes especially with pickled herring. One of my very favorite parts of being Danish is pickled herring and the tradition my family has serving it at Christmas. I eat it all year round and have learned to ignore the funny looks my non-Dane husband and son send my way!!

    You asked about Easter traditions and here in the Desert southwest USA Easter can be 100 F so we have to be careful with the hidden treats and candy eggs out in our gardens. This was a fun "hunt" when our son and nephews were little.

    Take care and keep well. So far so good at my desert home. Thankful and humbled....

    ReplyDelete
  9. Loving your light-filled positive blog these strange dark times.

    Also interesting to note that the Swedish word Påsk is similar to the Welsh 'Pasg'

    https://welshgiftshop.com/blogs/welsh-gift-shop/13517941-easter-traditions-old-customs-in-wales-pasg-hapus

    ReplyDelete

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