Oldmans-mix or ”gubbröra” in Swedish are traditionally eaten during midsummer and around christmas time. This is one of those traditional recipes that are on its way to be forgotten, it’s almost as its classified as “something my grandma eats” and therefore not made by those under 80. But, I will fight for it, because to me, it’s swedish summer on a plate.
This is a modified version where i have changed the pickled herring and used cold smoked salmon instead (you can also use gravlax), taste amazing on its own but is even greater if you eat it with some avocado and toast!
2 lunch-sized servings
100 g cold smoked salmon (4 slices)
2 hard boiled eggs
2 potatoes (cooked and cold)
1 cup dill
0,5 dl creme fraiche
0,5 red union
2 slices of rye bread or crisp bread
How to make it;
Chop the salmon (save 2 slices for decoration), the eggs, the potatoes and the union medium-finely.
Mix in the creme fraiche, add a pinch of salt. Finley chop the dill and add it in. Put it in the fridge overnight.
Put the gubbröra on the toast/crisp bread, add the avocado on the side and garnish with a slice of salmon, some extra dill and a pice of lemon.
And if you are doing it the proper swedish way; have a snaps with it
Do you have any dish thats about to be forgotten just because its labeled “old-fashioned” where you live?