Janssons Frestelse / Jansson’s Temptation

Similar to a potato gratin, Janssons frestelse is quite simple: potatoes, onions, cream, and bread crumbs, plus one star ingredient you’d be less likely to find in a classic potato casserole: tinned fish. Technically, the dish calls for spice-cured sprats, which are small, oily fish similar in flavor and texture to anchovies or sardines. This fish has actually caused quite a bit of confusion in recipe translations: “It’s worth seeking out the right kind of sprats, such as Abba Grebbestad tinned sprats—confusingly they are known in Swedish as ‘ansjovis,’ which is logically translated as anchovies in English,” writes Signe Johansen in Smörgåsbord: Deliciously Simple Modern Scandinavian Recipes. “The spice-cured sprats, however, are less salty than anchovies and give a more distinctly Swedish flavor to this modest dish.” Similar to a potato gratin, Janssons frestelse is quite simple: potatoes, onions, cream, and bread crumbs, plus one star ingredient you’d be less likely to find in a classic potato casserole: tinned fish. Technically, the dish calls for spice-cured sprats, which are small, oily fish similar in flavor and texture to anchovies or sardines. This fish has actually caused quite a bit of confusion in recipe translations: “It’s worth seeking out the right kind of sprats, such as Abba Grebbestad tinned sprats-confusingly they are known in Swedish as ‘ansjovis,’ which is logically translated as anchovies in English,” writes Signe Johansen in Smörgåsbord: Deliciously Simple Modern Scandinavian Recipes. “The spice-cured sprats, however, are less salty than anchovies and give a more distinctly Swedish flavor to this modest dish.”

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