Wednesday, August 24, 2011

Janssons fristelse and Tor Johnsens Fristelse - two varieties of a Swedish theme

Delicious Janssons Frestelse, a Swedish Specialty

Janssons frestelse (Jansson's temptation) is a traditional Swedish specialty, that I had only heard of, until my friend Dagfinn visited me this summer. The original dish good the first day, but excellent the day after and even one day more, and it had a culinary spin-off. Dagfinn turned a traditional Janssons frestelse into a similar bake with a few different ingredients and named it Tor Johnsens fristelse in my honour. 
Dagfinn is a cook after my mind. He rarely use recipes, turning his cooking into culinary jam sessions. One evening he took two cans of Swedish herring in brine, and started to prepare his Janssons Frestelse.

Golden Janssons Frestelse right out of the oven
Janssons Frestelse is a Swedish specialty. It contains 6 ingredients. They are: Sliced and peeled raw potatoes, sliced onions, herring or anchovis fillets, cream and cheese and seasoning.

If you wonder how much of each ingredient, check this recipe on the net. This recipe follows the traditional way to prepare it, as it use butter and breadcrumbs as topping. Choose either of them, I loved the cheese, but it is a question of taste.

It is very easy to assemble this dish. Place potatoes, onions, fish fillets in two layers in an oven proof dish, and end it all with a layer of slice potatoes and cheese on the top. Mix cream and seasoning and pour over.

Place in a hot oven (220 C/ 425F) and bake until potatoes are firm, but cooked, the cream is reduced and topping is golden brown. Do check during baking, as time will vary depending on the oven.

We enjoyed this dish for dinner and the following two breakfasts, and Janssons Frestelse in one of these dishes that improves in taste and texture the coming days.

Tor Johnsens Fristelse

As a final note I am proud to have had Dagfinn to cook at my 50th anniversary July 30th 2011. He introduced an interesting new dish inspired by Janssons Frestelse. As my family has a steady supply (through my brother-in-law) of smoked mackerel, he substituted the herring with smoked mackerel and added crisp diced streaky bacon. He named this dish "Tor Johnsens Fristelse" in my honour.  My guests loved this new innovation.

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