Jansson's Temptation
The name of this dish remains a Swedish culinary mystery: popular theories link it to the operatic baritone Pelle Janzon, known for his hearty appetite, or to a canned-fish brand called Jansson, though neither has solid historical confirmation. The recipe seems to have appeared in the early 20th century, gaining national popularity after being published in a Swedish cookbook in the 1940s, and was quickly folded into the tradition of the Swedish Christmas table, alongside ham and herring. The ingredient that defines the dish is the sprat (ansjovis in Swedish, though not anchovy in the Mediterranean sense) — small fish, lightly salted and smoked, preserved in a sweet-spicy brine flavored with cloves and ginger. This brine isn't a simple byproduct but an active ingredient in the recipe, poured directly over the potato layers to give them a savor that cream and potatoes alone couldn't provide.
Swedish sprats, not Italian anchovies
The small, lightly cured and smoked fish from Swedish tradition give the dish a distinct taste, milder than Mediterranean anchovies.
Matchstick potatoes, not slices
Potatoes cut into thin matchsticks cook evenly and soak up the cream and brine better than slices.
Brine poured straight into the dish
The leftover liquid from the fish tin is drizzled over the layers instead of discarded, for extra salty depth.
A holiday fixture, loved all year
Though most often served on the Swedish Christmas table, it's a popular family dish year-round.
Ingredients 4 servings
- 1kg potatoes, peeled and cut into thin matchsticks
- 2 onions, thinly sliced
- 2 tbsp butter, for sautéing the onion
- 2 tins (125g each) Swedish sprat fillets, with their brine
- 300ml heavy cream
- 100ml whole milk
- 1/2 cup breadcrumbs, for the top
- 2 tbsp butter, cubed, for the top
- White pepper, to taste
How to make it
- 1SAUTÉ THE ONION: Melt the butter in a pan, sauté the sliced onion over low heat 8-10 minutes, until soft and translucent, without browning.
- 2LAYER THE POTATOES: Butter a baking dish, layer half the potato matchsticks on the bottom, scatter half the onion and half the sprats over them.
- 3REPEAT: Add the remaining potatoes, onion and sprats in a second layer, seasoning with white pepper as you go, since the sprats are already salty.
- 4POUR IN THE BRINE: Drizzle a few tablespoons of the reserved sprat brine over the layers, for extra depth of flavor.
- 5ADD THE CREAM: Combine the cream and milk, pour over the dish until it reaches about two-thirds up the potatoes, then dot the top with butter.
- 6BAKE: Bake at 200°C for 45-60 minutes, until the potatoes are tender and the top is deeply golden, covering loosely with foil if it browns too fast.
- 7LET IT REST: Rest 10 minutes before serving, so the cream sets slightly and the dish holds together when spooned.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
