Gubbröra, browned butter and horseradish potatoes recipe
 Try Scandinavian dining at home with chef Niklas Ekstedt’s recipe for gubbröra, a classic Swedish mix of fish and eggs. 200g/7oz cod fillet (about 2 pieces)50g/1¾oz unsalted butter, to grease50g/1¾oz grated aged cheese, such as Prästost or Parmesan2 hard‑boiled eggs, coarsely chopped150g/5½oz small boiled potatoes, diced120g/4¼oz Swedish anchovies (sprats), chopped, plus 1 tbsp brine100ml/3½fl oz crème fraîche50ml/2fl oz mayonnaise1 tbsp chopped fresh dill1 tbsp chopped fresh chivessalt and freshly ground black pepper 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 500g/1lb 2oz firm potatoes, such as almond potatoes2 tbsp unsalted butter2–3 tbsp grated fresh horseradish splash crème fraîche or creamsalt and freshly ground black pepper 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 100g/3½oz unsalted 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. 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. 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. 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. To make the horseradish potatoes, boil the potatoes for 15–20 minutes until tender. Press them while hot, leaving the skins on if possible. 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. 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. 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. Serve the cod alongside the gubbröra, with the horseradish potatoes and browned butter in separate serving dishes.