"Janssons Frestelse" Sweden Restaurant Tip by Thoomuch
Sweden Restaurants: 74 reviews and 63 photos
This simple and well tasting dish is suitable both for feasts and everyday meals.The only ingredient that may be slightly tricky to find is the Swedish anchovies. This version of anchovy is not as salty as the ones that are sometimes used on pizza. Try IKEA's food corner. They carry these items world wide!
For 4 portions you need: 8 - 10 large potatoes; 2 medium onions; 20 anchovy filets (2 cans, 100 g each); 3 dl whipping cream; bread crumbs; 1 - 2 tablespoons of butter or margarine.
Set the oven for 200 - 225°C. Peel the potatoes and the onions. Slice the onions thinly and the potatoes into thin sticks, roughly 0,5 cm x 0,5 cm. (a food processor can be a handy help here!) Wash the potato strips in cold water and let them drain.
Grease a large ovenproof dish. Place a few layers of potato strips at the bottom of the dish. Next a layer of onion slices followed by a layer of anchovy. Keep layering until all the potatoes, onions and anshovy have been used up. Finish off with a potato layer.
Pour over half of the cream. Spread bread crumbs evenly on the surface. If you want to, you can put a few pats of butter on the top. Bake in the middle of the oven for about 45 minutes, until the potatoes have become soft. Pour over the remaining cream towards the end of the baking time. The Jansons's should now have a rich golden brown colour.
If you can't find anchovy filets for the Jansson's, you can try substituting with caviar. In this case use 3 - 4 tablespoons and mix in with the whipping cream.
Suggestions for serving
Jansson's Temptation is found on most Smörgårdsbord buffets around Christmas time. It is also a perfect late evening snack, which is referred to as a "vickning" in Sweden. A cold beer is a perfect complement for Jansson's Temptation
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