Gubbröra — Swedish Egg and Anchovy Spread

• 4 eggs
• 1 small red onion
• 100 g Swedish anchovy-style sprat fillets, drained
• 100 ml crème fraîche
• 2 tbsp mayonnaise
• 2 tbsp chopped fresh dill
• 2 tbsp chopped chives
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• 0.25 tsp ground black pepper
• 4 pieces rye crispbread or toast, to serve

Instructions

1. 1Place the eggs in a saucepan, cover with cold water and bring to a boil.
2. 2Simmer for 9 minutes, then cool in cold water and peel.
3. 3Finely chop the eggs, red onion and anchovy-style sprats.
4. 4Stir together the crème fraîche, mayonnaise, Dijon mustard, lemon juice and black pepper in a bowl.
5. 5Fold in the chopped eggs, onion, sprats, dill and chives.
6. 6Taste and add a little more lemon juice or pepper if needed.
7. 7Serve straight away or chilled on rye crispbread or toast.