Swedish Herring Salad (Gubbröra)

Swedish herring salad, or gubbröra, is a classic Swedish dish that’s a must have for your Midsummer and Christmas tables. This dish combines herring, boiled eggs, potatoes red onion, parsley and dill with sour cream and mayonnaise to create a creamy and tangy salad that’s perfect for a summer lunch or a tasty appetizer!

What is Gubbröra?

Gubbröra is a traditional Swedish dish that translates to “old man’s mix” in English. It’s a herring salad traditionally made with finely chopped Swedish ansjovis (sprats), boiled eggs, onions, sour cream, and dill. Some variations (like mine) may also include potatoes or mayonnaise.

Gubbröra is usually served as an appetizer or side dish but can also be eaten as a snack or even a full meal if paired with a salad or veggie dish. Before serving, it’s chilled and then spread on a slice of rye bread or crispbread. It’s a classic dish in Swedish cuisine and is often served at special occasions like Midsummer celebrations or a Christmas Julbord.

Learn more about Swedish Midsummer!

What Are Swedish Ansjovis?

Swedish ansjovis, also known as Swedish anchovies, are a type of pickled fish that is commonly used in Swedish cuisine. Despite their name, Swedish ansjovis aren’t the same as what we call anchovies in the US. They’re actually a type of small herring called sprats.

The sprats are typically caught in the Baltic Sea and then salted, cured, and pickled in a mixture of sugar, vinegar, spices. In terms of their flavor and texture, Swedish ansjovis are quite different from the saltier, more pungent anchovies that are commonly used in the US. They are milder and sweeter, with a more delicate flavor that pairs well with a variety of foods.

Substitutions for Ansjovis

If you can’t find Swedish ansjovis, there are a few substitutes you can use in their place. One option is to use regular anchovies, although be aware that this will give your dish a stronger, saltier flavor. Another option is to use pickled herring (which is what I use in this recipe), which has a similar flavor and texture to Swedish ansjovis, although it is typically a bit sweeter and less tangy.

Other possible substitutes include sardines, mackerel, or other small, oily fish that have been pickled or canned in a similar way. You could also experiment with using different types of pickled vegetables or condiments to add a similar tangy, flavorful element to your dish.

Where to Buy Pickled Herring

You can find pickled herring in most major grocery stores, Costco and online at Amazon. It’s usually located in the refrigerated section near the fish counter.

Ingredients & Substitutions

• Pickled herring: I use pickled herring because this is what I have access to. Swedish ansjovis are the traditional ingredient so you can use them if you can easily find them.
• New potatoes: Choose potatoes that are similar in size, so they all cook at the same time. If you can’t find new potatoes, you can substitute regular potatoes and cut them into bite-sized pieces before boiling them.
• Hard boiled eggs: To learn how to hard boil eggs, check out my post on Finnish egg butter (munavoi).
• Red onion: Adds a little pop of color to the dish. Other types of onion that go well in this dish are sweet onions, scallions or chives. And, for those of you with an onion sensitivity (like one of my family members) or if you don’t care for onions, just leave them out.
• Mayonnaise and sour cream: You can sub out the sour cream with Greek yogurt.
• Fresh herbs: Dill is traditional in this recipe, but I like to add parsley as well to add extra freshness to this dish.
• White pepper: I love the floral, spicy flavor of white pepper. It works especially well in light colored dishes because it just blends right in. Of course, you can use black pepper or no pepper.

How to Make Gubbröra

• Drain the pickled herring but keep the onions to use in this recipe. The onions are pickled as well and add a wonderful flavor that’s very different than the raw onions.
• Add the sour cream, mayonnaise, onions, dill, parsley and white pepper to a medium mixing bowl and stir to combine.

• Fold in the potatoes, eggs and herring and mix until well combined.
• Serve chilled on rye bread, crispbread or any cracker of your choice.

Expert Tips

• Use fresh herbs: Fresh herbs add a light, freshness to this dish that can otherwise be very heavy.
• Don’t overmix: You want to be able to see and taste the cubes of herring, eggs and potatoes. If you mix it too much, the texture can become too smooth and lose its distinct character, so be careful not to overdo it.
• Let it rest: It’s not mandatory but letting the dish rest in the refrigerator for at least an hour gives the flavors a chance to meld together.

How to Store It

Gubbröra can be stored in an airtight container in the refrigerator for 2-3 days.

Variations

• Add some mustard or horseradish for a little kick.
• You can use a different ratio of sour cream to mayonnaise, use all sour cream, use all mayonnaise or even use Greek yogurt. Play around with it to see which version tastes best to you!
• Try adding different herbs or spices or switch up the type of onion you use.
• While the traditional gubbröra calls for ansjovis, you can use other types of fish like I did. Besides pickled herring, you can try some smoked salmon or trout or even canned tuna.

What to Serve it With

• I love eating this herring salad on hardtack, which is a hard, dry cracker that’s very common in Scandinavia. My great grandparents always had some in their cupboards!
• Serve it at your Midsummer or Christmas buffet along with Swedish meatballs, new potatoes with dill, pickled cucumbers, cheese and crackers and sausages.
• It’s delicious with my Nordic Nut & Seed Bread!
• If you don’t want to have it with bread or crackers, serve it in a salad. Place a large scoop in the center of your favorite lettuce for a cool, hot weather meal.

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