One of my favourite suppers, the Swedish classic dish Janssons Frestelse (Jansson’s Temptation) is a wonderful example of a few simple tastes blending perfectly together. A description doesn’t do it justice, only by tasting it does it become clear!
It can be served as one of the hot dishes on a Swedish smörgåsbord, as starter to a more substantial dinner or as a light supper dish.
The vital ingredient is Swedish ansjovis, not as you might think , a simple translation of anchovies, but in fact a marinated or pickled sprat, salty and slightly sweet at the same time. For years they were one of the things I had to bring back to England from Sweden, but now they are easily got from Ikea’s food department, but for best quality buy from the ScandiKitchen or Ocado!
● 2 large onions
● 3 large potatoes
● 2 cans of Swedish ansjovis
● 200 ml double cream + 100ml milk
● 2 tbsps breadcrumbs
● 1-2 tbsp butter
Butter an ovenproof dish.
Peel and slice the onions into thin slices (on a mandoline if you have one). Fry the onion slices gently in a frying pan with as little fat as possible for 10 minutes until golden brown, stirring occasionally to prevent browning too much.
Peel the potatoes slice thinly and cut into matchsticks. (Some mandolines can cut directly into matchsticks or a good coarse grater could be used instead).
Layer the potatoes, fried onion and pieces of anchovy into the buttered dish. The bottom and top layers should be of potato. Pour on half of the cream and milk mixture, with some of the juice from the tin, and dot the top surface with the butter. Finally scatter the breadcrumbs over the surface and bake at 225C for 30 minutes. remove from oven and add the rest of the cream mixture around the dishes edge, bake for a further 15 mins approx until the the potato feels soft and has a good colour.
Makes an excellent supper dish accomapanied by an imported lager beer and followed by a good salad, or can be served as a starter