Jannsen’s temptation is possibly one of Sweden’s most famous and comforting dishes. Traditionally served at Christmas as part of a smorgasbord, it also pops up at other social gatherings as a side dish. The original recipes call for the inclusion of Swedish ansjovis which can cause some confusion outside of Scandinavia; they are not actually anchovies as such but little sprats which melt sweetly into the creamy sauce layered between the sliced potatoes. Sourcing sprats in rural Sussex is hard enough at the best of times so my astoundingly inauthentic version uses smoked salmon as a tasty alternative, along with a crunchy parmesan topping; this dish is one of our favourite comfy-night-in suppers, best eaten in pyjamas with a good sci-fi film!
Tempted by a vegetable mandolin that was substantially reduced on my last trip to IKEA, I was initially too terrified to use it; however if you have one it makes preparing this dish a breeze as the thinner the potato slices the quicker it will cook! I’ve got a large lidded enamel pan measuring about 35cms across which is perfect for this dish, but a lasagna dish will also work very well; some recipes suggest cooking this dish at 200 degrees but there is always a danger the cream might split at a high heat so lower and slower is always preferable!
Jansson’s Temptation
Ingredients
- 1 kg potatoes waxy ones are preferable as they won’t soak up the sauce quite so much, but to be honest I use whatever I’ve got
- 120g smoked salmon
- 1 large onion
- 300 ml milk
- 300 ml double cream
- 3 cloves of garlic minced
- A slice of bread I used sunflower and rye as that was what was in the bread bin, but white sliced is perfect!
- 3 tbsp parmesan
- 25 g butter
- Salt and pepper
- Fresh dill or parsely to serve
Instructions
- Preheat the oven to 180 degrees, and butter a large oven proof pan (one with a lid if you have it).
- Slice the onion into thin rings. Melt the butter in a pan, add the onions and gently cook over a low heat for 15-20 minutes until they are translucent (spoon in a little water if they are starting to catch). Add the garlic and fry for another 2 minutes until fragrant.
- While the onions are gently pottering away on the stove, slice the potatoes as thinly as possible (don’t wash them as the starch will help thicken the sauce).
- Spread one-third of the potato slices over the base of the buttered oven dish, then scatter half the cooked onions over the top.
- Sprinkle over half the packet of smoked salmon, shredding it into small pieces as you go.
- Layer the dish again in the same order; potato, onion, salmon, finally finishing with the last third of the potatoes.
- Whisk the milk and cream together in a jug, season with a little salt and black pepper and pour over the dish.
- Tear the slice of bread into little pieces and scatter them evenly across the potatoes.
- Sprinkle the parmesan over the top and then either pop on the lid or cover with a sheet of tin foil.
- Place the pan in the centre of the oven and cook for around 60 minutes; poke a knife into the potatoes after about 45 mins though just to see if they are already cooked (especially at the bottom!). When you think they are pretty much there, whip off the lid/foil and bake for a final 10 minutes to crisp up the crunchy topping. Strew over some chopped parsley or dill if you have it and serve with a crisp green salad.
