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Jansson ´s temptation
Jansson ´s temptation
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This potato gratin with anchovy (Janssons frestelse) is a classic on every Swedish Christmas tables and most of the eastern tables. The recipe got it name in the 1940 when it was published. This is a different fish dish, without the typical fishy taste.

Ingredient List for 6 servings:
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1 kilo Potatoes
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1 small Onion
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300 ml Cooking cream
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4 tablespoons Bread crumbs
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300 gr Scandinavian style anchovy fillets (in brine) in a tin
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1 pinch Salt
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1 pinch White pepper
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30 gr Butter
Oven temperature:
200 degree Celsius
Instructions:
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Start the oven on 200 degree Celsius on electrical heat.
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Peel the potatoes and the onion and grate them in to thin slices.
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Butter an oven form.
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Put 1/3 of the potatoes in the bottom of the oven form, and spread ½ of the onion on top of the potatoes.
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Open the tin with the anchovy fillets, and place ½ the anchovy fillets on the potatoes.
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Sprinkle a thin layer of salt and white pepper. Repeat this process with another layer
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Place the rest of the potatoes as a third layer.
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Pour 2/3 of the anchovy fillets liquid (brine) evenly over the gratin.
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Pour the cream evenly over the gratin and make sure it goes down in the gratin.
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Pour the bread crumbs as an even layer on the gratin, and dot/spread with butter on top of the bread crumbs.
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Place the gratin in the middle of the oven during 40-45 minutes.
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Take out the gratin and serve it warm. Tradition is to serve it with Swedish meatballs.
A selection of recipes from the same country.
This recipe is from Sweden
This cake has many names all around the world for example jelly rolls, Swiss roll, but in Sweden it is called rulltårta. It is a simple sponge cake which is one of the classical cakes to make when you will have guest coming over. This is the base recipe but it is possible to make it more like a dessert cake with whip cream and fruits.
Double breaded white fish fillets will give a moist and tender fish, as well as a nice crispy surface. This way the fish keeps its taste and fits together with potatoes or mashed potatoes and a creamy sauce, a Swedish remoulade sauce for example.
This is a homemade recipe of the famous Swedish chocolate biskvi. It is a cookie with a chewy almond bottom, creamy chocolate butter filling and a chocolate shell. You will find these cookies in almost every coffee shop in Sweden, but it is not that many people that make them at home. Traditionally the cookies are dipped in dark chocolate. These cookies are very common for Swedish ”fika”.
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