Janssons frestelse

Janssons frestelse (or Jansson's temptation) is a traditional Swedish dish typically served during Christmas celebrations, although it can be enjoyed at any time of the year. The dish is named after Pelle Janzon, a Swedish opera singer from the late 19th and early 20th centuries who was known for his love of good food and drink.

Ingredients and Preparation

Janssons frestelse is a creamy and rich casserole made from potatoes, onions, pickled sprats (known as ansjovis in Swedish, not to be confused with anchovies), bread crumbs, and cream. The potatoes and onions are usually sliced thinly, while the sprats are cut into small pieces. These ingredients are then layered in a dish, with the sprats sandwiched between layers of potato and onion. The dish is topped with bread crumbs and dotted with butter before being baked in the oven until golden and bubbly.

Cultural Significance

Janssons frestelse is a staple of the Swedish Christmas table, and is often served as part of the smorgasbord at other festive occasions. Despite its association with Christmas, the dish is enjoyed year-round in Sweden and is a popular choice for potluck dinners and buffets due to its ease of preparation and crowd-pleasing nature.

Variations

While the traditional recipe for Janssons frestelse calls for pickled sprats, some variations of the dish use other types of fish such as herring or salmon. There are also vegetarian versions of the dish that substitute the fish with mushrooms or other vegetables.

See Also

• Swedish cuisine
• Julbord
• Smorgasbord