… when we started up our ferry route between Victoria, Vancouver Island and Seattle – we wanted to serve Swedish “Smörgåsbord” – a buffet with cold and warm Swedish dishes.
It’s easy to do Swedish meatballs – doesn’t matter where you live – maybe not in the Muslim countries, because of the minced pork. So that was the easy part, but to the second most Swedish dish: Janssons frestelse (“Jansson’s temptation”) so much worst – because we needed a special sweet pickled herring, called “Anjovis” for that. So our savior became the newly open IKEA in Vancouver. We bought up their stock so soon they got some in – the same with our Swedish mineral water “Ramlösa”. Every 2nd week somebody from the office had to go over to Vancouver to buy and bring back. A full day trip.
It became the most popular hot dishes – and IKEA had problems to keep up with our demand. It happen sometimes that we didn’t have any herrings and did the dish without – and nobody noticed the difference. A fantastic dish to serve without the herrings together with any meat. Can be served in indv. ramekins. Recommend that you try it with the herrings – because IKEA have 56 stores around the world. They are in more countries than I have visit *smile – 10 behind them.
M/S “Crown Princess Victoria”, Victoria Harbor – 1990
And who was Janson ????? There is two versions to that:
1. According to some sources has the right to written opera singer Per Adolf “Bob” Janzon, (1844-1889). He made himself known to be offering a late supper with beer, schnapps and anchovy gratin, which would give rise to the name Janzons temptation of this kind of gratin. However, it became commercial names are not widely accepted until 40 years after Janzon’s death.
2. Swedish gastronomic Academy has’ Gastronomic Calendar 1989 “indicated by a name Stockholm house wife, Elvira Stigmark (1886-1953),at a party had the cook Madame Sophie Pauline Brogråde name the “ansjovis gratin” to Jansson’s temptation for a film of the same name “Jansson’s Temptation” from 1928.
And now to the bit that involves cooking.
Janson’s Tempation – (Janson’s Frestelse) – 6-8 portions.
4-6 large potatoes
2 yellow onions
200 g fillet of “anjovis” – don’t mix this up with what is called anchovy
salt and freshly ground pepper to taste
300ml whipping cream
15ml (2 tbsp) bread crumbs
30 gr butter.
1. Preheat the oven to 180C degrees.
2. Peel and slice potatoes into fairly thick strips. – don’t prepare the potatoes in advance – just peel and keep in cold water.
3. Slice the onion and fry golden brown in butter.
4. 3.Layer the potatoes, onions and anchovies in a buttered ovenproof dish. Salt, pepper and pour in the cream . Sprinkle with breadcrumbs and put butter blobs on top.
5. Bake in oven for 35-40 minutes or until the potatoes feel ready.
That’s it !!!
You serve it with ice cold schnapps and cold beer.
We, Swedes – always want a good excuse for a ice cold schnapps (snaps) !!!!
Ramlösa – probably the best mineral water in the world – I will come back to this.
Photos provided by; tofufortwo.net / simplonpc.co.uk / ikea.com / abba.se / superstudio.se