Samantha’s recipe corner
Every issue, picture editor Samantha Nott brings you a recipe from the past. This month it’s a Swedish Christmas classic so tasty it’s eaten all year round
Who was Jansson and why was he tempted? No one really knows. Some say this creamy potato gratin was named after Pelle Janzon, a food-loving opera singer in the 1900s. Others claim the dish takes its name from a Swedish monk who just couldn’t resist its charms.
Most recipes include anchovies, meaning Scandi-style ansjovis, which are actually spiced-cured sprats. But don’t be put off: the sprats add more of a salty spiced flavour than a fishy one.
Jansson’s Temptation is perfect to dish up with a giant salad, or makes a delicious hearty side to serve with sausages. Make sure you cook extra, as this decadent dish will leave you wanting more!
INGREDIENTS
450g floury potatoes 125g spice-cured sprats 1 onion 150ml single cream 4 tbsp milk 1 tbsp white breadcrumbs butter pepper
METHOD
Preheat the oven to 230°C (450°F, gas mark 8). Peel and grate (or thinly slice) the potatoes. Cut the onion into thin strips. Fry it in butter until it softens without browning.
Drain the spiced brine from the sprats and add it to the cream and milk. Cut the sprats into small pieces.
Lightly grease an ovenproof baking dish. Cover the bottom with potatoes, then layer onion, sprats and potatoes until the dish is full.
Flatten the surface then pour over the cream, milk and spiced brine. Season with pepper (you probably won’t need any salt as the sprats are very salty). Sprinkle over the breadcrumbs and dot the surface with butter.
Bake for an hour until golden brown. Serve hot.
VERDICT
“Exceptionally decadent”
Difficulty: 2/10 Time: 1hr 45mins total
Recipe sourced from swedishfood.com