Janssons frestelse
The main ingredient in Janssons frestelse is pickled sprats, a Scandinavian herring which has been pickled and then covered with mashed potato. Many feel that without the salty fish flavor from the herring, the dish would be incomplete. The spiced breadcrumbs that top off the recipe add an intriguingly crunchy texture to an already remarkable blend of flavors.
This hearty dish is easy to make, yet packs a powerful punch. Its base of seasoned potatoes is offset by the savory aroma of the herring, which is then garnished with a hefty helping of butter and onions. When heated, the butter seeps into the potatoes, creating a surprisingly delectable combination.
Many feel that the beauty of Janssons frestelse lies in its versatility. You can substitute the potato with any other type of root vegetable; cauliflower, turnips, and carrots are all popular choices. Likewise, instead of herring, you can use any type of fish or even anchovies for a more piquant flavor.
Regardless of how you prepare it, the marriage of potato, onion, and butter is sure to set your taste buds alight. No matter the occasion, Janssons frestelse is a great way to showcase the culinary prowess of Sweden. So next time you're looking for a meal that will please a crowd, why not give Janssons frestelse a try?
Janssons frestelse recipes
Amazing Janssons frestelse recipes sourced from the web.
The origin of Janssons frestelse
Janssons frestelse, a classic dish adored by many Swedish folk, is a deliciously creamy potato-based casserole with a delightfully crunchy top layer. It is the perfect harmony of salty and sweet, a favorite of both children and adults alike. But where did this tasty dish originate?
Rumour has it that the first version of Janssons frestelse was created in the 1800s by a man of the same name - Pontus Jansson. Pontus, a self-proclaimed 'bard' (an old Swedish term for a storyteller) and amateur chef, was said to be a regular diner at a hostelry near Gothenburg. It's claimed that one night he forgot to bring ingredients for a planned meal, so instead he concocted a mix of what he could rummage from the kitchen - potatoes, anchovies and cream. This mishmash of ingredients was then cooked in a frying pan, with butter and breadcrumbs sprinkled on top. To Pontus's surprise and delight, the combination of flavors was an immediate hit with the other diners, who requested the dish again whenever he visited the hostelry.
Jansson's frestelse soon spread across Sweden, becoming an established fixture on family dinner tables throughout the country. Many recipes evolved over time, but the core ingredients remained the same: anchovies, cream, potatoes and onions, topped with buttery breadcrumbs. Today the dish is still very popular, and has been embraced by many other cultures as well.
So while we may never know if Pontus Jansson truly was the creator of Jansson's frestelse, there is no denying the role he played in spreading its popularity. The next time you enjoy this creamy, salty, delicious dish, think of Pontus Jansson and the hostelry - two unlikely culprits in the creation of a Scandinavia classic.
Types of Janssons frestelse
Ah, Jansson’s Frestelse – the quintessential dish of Swedish cuisine. It’s a simple yet indulgent dish, consisting of potatoes, cream, onions, and anchovies – all baked together until golden brown and bubbling. But it’s also incredibly versatile, with many variations around the world that can transform it into a totally different experience.
At its core, traditional Janssons Frestelse consists of layers of thinly sliced potato, onions, and usually anchovy fillets all held in a creamy sauce. The most popular version is made using a cream cheese-based sauce to help bind the ingredients together, however, some recipes call for cream, butter, or sour cream sauce.
The classic version of this dish is a staple of the Swedish smörgåsbord, a traditional Swedish buffet table where various dishes are served at once. But as you travel around the world, you’ll find a myriad of unique and creative interpretations.
In France, they call it “Gratin de Chou-Fleur Janssons” and it substitutes the potatoes for cauliflower. This version is often topped with a bechamel or Gruyère cheese sauce, adding a luxurious touch.
On the German side of the family tree you’ll find the “Kartoffelgratin Janssons”. As the name suggests, this version uses potatoes instead of any other ingredient, and it’s commonly served with a tomato sauce.
Head over to the United Kingdom and you’ll find “Janssons Temptation”. This version combines diced mushrooms and hard-boiled eggs with potatoes, cream, and anchovies, and it’s usually served as an accompaniment to grilled meats, such as rib eye steak.
And if you find yourself in the US, you’ll come across the “Yukon Gold Janssons”. Here, Yukon Gold potatoes take center stage, and the dish is bound together with olive oil rather than cream.
No matter what type of Janssons Frestelse you’re having, it’s sure to be an indulgent experience. Its flavor and texture are truly incomparable, making it a true classic of Swedish cuisine.