Jansson's temptation
TypeCasserole
Place of originSweden
Main ingredientsPotatoes, onions, pickled sprats, bread crumbs, cream

Jansson's temptation (Swedish: Janssons frestelse (Swedish pronunciation: [ˈjɑ̌ːnsɔns ˈfrɛ̂sːtɛlsɛ])) is a traditional Swedish casserole made of potatoes, onions, pickled sprats, bread crumbs and cream. It is commonly included in a Swedish julbord (Christmas smörgåsbord),[1] and the Easter påskbuffé, which is lighter than a traditional julbord.[2] The dish is also common in Finland where it is known as janssoninkiusaus.[3]

Preparation

Close-up view of a Janssons frestelse dish

The potatoes are cut into thin strips and layered in a roasting tin, alternating with the sprats and chopped onions in between. Salt and pepper is put over each layer, then cream is added so that it almost fills the tin. It is finally baked in an oven at 200 °C (392 °F) for about one hour.[4][5]

The recipe is often mistranslated into English, with anchovies being substituted for sprats. This is because sprats (Sprattus sprattus) pickled in sugar, salt and spices have been known in Sweden as ansjovis since the middle of the 19th century, while true anchovies (Engraulis encrasicolus) are sold in Sweden as sardeller (sardelles). Also, small herrings (Clupea harengus) may be used instead of sprats.[6]

Name and origin

It has often been associated with the opera singer Per Adolf "Pelle" Janzon (1844–1889), remembered as a gourmand, but any connection is unlikely, according to food writer Jens Linder.[7] Another claim[4] for the origin of the name has been made by Gunnar Stigmark (1910–2001) in an article, "Så var det med Janssons frestelse", which appeared in the periodical Gastronomisk kalender. According to Stigmark, the name was borrowed from the film Janssons frestelse (1928) featuring the film actor and director Edvin Adolphson; as a name for this dish, it was coined by Stigmark's mother and her hired female chef for the particular occasion of a society dinner, whence it spread to other households and eventually into cookbooks.

According to Linder the dish did not become associated with Christmas dinner until the 1970s.[7]

See also

References

  1. ↑ Webb, Loios Sinaiko (30 April 2011). Holidays of the World Cookbook for Students: Updated and Revised. ABC-CLIP. p. 213. ISBN 9780313383939.
  2. ↑ Kindvall, Johanna (2017). Smorgasbord: The Art of Swedish Breads and Savory Treats. Random House. ISBN 9780399579097.
  3. ↑ Elmquist, Pernilla. "Janzons Temptation". pernillaelmquist.com. Pernilla Elmquist. Archived from the original on May 10, 2019. Retrieved March 1, 2020.
  4. 1 2 "Janssons frestelse". medlem.spray.se (in Swedish). Välmatade historier. Archived from the original on September 19, 2002.
  5. ↑ "Janssons frestelse—a really tempting sprats casserole". Swedish Spoon. 4 December 2019. Retrieved March 1, 2020.
  6. ↑ "Sprattus sprattus". fao.org. Food and Agriculture Organization. Retrieved March 1, 2020.
  7. 1 2 Kim, Eric (20 December 2023). "Jansson's Temptation (Creamy Potato Casserole) Recipe". NYT Cooking. Retrieved 2023-12-21.
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