Chop up the hard boiled eggs and the boiled potatoes. Cut the matjes herring or anchovy into small pieces.
Mix the chives, dill, creme fraiche, Kalles Kaviar and mayonnaise together in a bowl.
Blend in with caution the eggs, potatoes and herring. Spice up with salt and pepper.
Serve cold on a piece of soft or crispy rye bread, garnish with dill and/or fish roe.
Gubbröra is an egg–matjes herring salad whose colourful Swedish name means ‘old man’s mix’. It can even be prepared of anchovy or plain marinated herring. Works well both as a starter and as a midnight snack.