JANSSON’S TEMPTATION
Jansson’s Temptation is a rich, delectable concoction of potatoes, onion, anchovies, and cream. It is the star dish of the Swedish smorgasbord, the lox, cream cheese, and bagel of Swedish cuisine. This recipe is made with more readily available ingredients gravlax (page 61) or smoked salmon. If Swedish anchovies are available at a specialty store, use them if you wish.
Potatoes, salty fish, and cream pose the ultimate temptation to forgo the diet and indulge. Consider the fall of Erik Jansson, a Lutheran pietist who spent a lifetime rejecting all personal indulgences until he encountered this powerfully aromatic dish. He fell from grace when he was caught with a mouthwatering forkful by a shocked disciple. It was the beginning of the end of religious fanaticism in Sweden.
JANSSON'S TEMPTATION
Ingredients
- 16 ounces gravlax, smoked salmon or anchovies
- ¼ cup fresh dill, chopped fine
- 2 tablespoons capers, drained and rinsed
- 1 medium onion, peeled and chopped fine
- 3 pounds russet potatoes, peeled and sliced julienne (6 medium)
- Zest and juice of 1 lemon (3 tablespoons)
- ¾ cup creme fraiche or sour cream
- 1 ¼ cups heavy cream
- 4 tablespoons corn flake crumbs or regular dry bread crumbs
- 4 tablespoons butter, cut into small pieces
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Butter a 9 x 13 glass baking dish. Spread salmon, dill, capers, and onion in the bottom of the dish.
- Toss potatoes with lemon zest and lemon juice and season with salt and pepper.
- In a small bowl whisk together creme fraiche or sour cream and cream, stir into the potato mixture, and over salmon with potatoes.
- Sprinkle with cornflake or bread crumbs and scatter small pieces of butter on top.
- Cover with aluminum foil and bake for 25 minutes; remove foil and bake uncovered until potatoes are tender and top is browned, about 20 minutes more.
From The Swedish Table published by the University of Minnesota Press, 2005, 2013. Used by permission.