Serves 4

Ingredients:

• 200 g Appenzeller® Black Label
• 4 hard-boiled eggs
• 150 g potatoes, cooked and chilled
• 2 tbsp mayonnaise
• 2 tbsp crème fraiche
• 1 tsp Dijon mustard
• salt and pepper

For serving:

• 8 slices crispy flatbread
• dill
• finely chopped chives

Preparation:

1. Remove the yolks from the eggs and set aside. Chop the Appenzeller®, egg whites and potatoes, in equal size pieces. Combine in a bowl and add mayonnaise, crème fraiche and Dijon mustard. Season to taste with salt and pepper.
2. Put a generous spoon of “gubbaröra” on each crispy flatbread. Top with crumbled egg yolks and garnish with dill and chives.

Music:

Little Dragon – Twice

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