Swedish recipe
How to make Jansson's temptation
Janssons frestelse
All of Sweden, especially at Christmas and Easter
A creamy bake of thin potato strips, onions and pickled sprats, topped with breadcrumbs and baked until golden. It is a favourite on the Christmas buffet, the julbord.
Ingredients
- 1 kg firm potatoes, peeled
- 2 onions, thinly sliced
- 1 tin (about 125 g) Swedish pickled sprats ('ansjovis'), or half as many ordinary anchovies, which are much saltier
- 300 ml double cream
- 2 tablespoons butter
- 2 tablespoons dried breadcrumbs
Method
- Heat the oven to 200 °C and butter an ovenproof dish.
- Cut the potatoes into thin matchsticks. Soften the onions in half the butter for 5 minutes.
- Layer the potatoes, onions and fish in the dish, starting and ending with potatoes. Pour over some of the liquid from the tin.
- Pour half the cream over, sprinkle with breadcrumbs and dot with the rest of the butter.
- Bake for 20 minutes, pour over the rest of the cream and bake for another 30 to 40 minutes, until the potatoes are soft and the top is golden.
Made it at home? Tick it off and it goes into your kitchen passport.
Swedish recipes call for 'ansjovis', but these are spiced, pickled sprats, not the salty anchovies of southern Europe.
Take the trip to Sweden
