Jansson’s “Temptation” (Serves 4–6)
Ingredients
- 600 g waxy potatoes
- 1–1½ yellow onions
- 125 g Swedish anchovy fillets (ansjovis)
- 3 dl heavy cream
- 2 tsp smoked caviar (or fish roe paste)
- 2 tsp tomato paste
- 60 g butter
- 3 tbsp breadcrumbs
- Salt (use sparingly, as the anchovies are salty)
- White pepper
Instructions
- Preheat the oven to 175–180°C (350°F).
- Peel the potatoes and cut them into thin matchstick-sized strips.
- Peel and thinly slice the onions. Sauté them gently in a little butter until soft, but do not let them brown.
- Mix the cream with the caviar, tomato paste, and 2–3 tablespoons of the anchovy brine.
- Grease an ovenproof dish. Layer potatoes, onions, and anchovies, finishing with a layer of potatoes.
- Pour the cream mixture evenly over the dish.
- Sprinkle with breadcrumbs and dot the top with the remaining butter.
- Bake for 50–60 minutes, or until the potatoes are tender and the top is golden brown.
- Let the casserole rest for 10–15 minutes before serving.
Tip: Jansson’s Temptation often tastes even better the next day after the flavors have had time to develop.