28 January 2022, 07:22 PM
Steve MillerJanssons temptation
Years ago we had some friends who lived in Sweden. They would come to the US every few years, buy a car, drive it to NY and then ship it to Sweden
Janssons Temptation. . They always made enough on the deal to
pay for the trip and then some.
Louise was a good cook and always made this for us when they were here. It’s a simple recipe but it’s worth a try. The potatoes are salted by the anchovies and the combination is delicious!
Janssons Temptation28 January 2022, 08:07 PM
wtgLove Swedish food, and I'll definitely be trying Janssons Temptation.
When I looked at the recipe didn't give an approximate weight for the spuds (some russets are ridiculously huge and others are much smaller). I went looking for other versions of the recipe and found this old NYT article by Craig Claiborne about Swedish cooking.
https://www.nytimes.com/1983/0...-art-to-america.htmlThat article is one of the digitized versions of the original print version so the formatting is funky. Here's a cleaned up version of the recipe. It has more anchovies and he says you use about 2 pounds of potatoes.
https://cooking.nytimes.com/re...-janssons-temptationAn interesting comment from the food.com website:
quote:
Those who think the anchovies are a bit too assertive a flavour in this dish are not wrong. That's because anchovies would NEVER be used in a real Swedish Jansson's Temptation. Swedes would use sprats, which are milder, but in Sweden are known as anchovies - hence the recipe being continually mistranslated into English. Consequently, almost every English recipe for this dish is just wrong. You can buy canned sprats, often called Riga sprats, in some gourmet stores.
Other commenters say they use regular anchovies and they like it that way.
28 January 2022, 08:21 PM
Steve MillerI saw reference to sprats when I was looking for a recipe to post, but Louise just used good old ‘murrican anchovies for us and I thought it was terrific!
It’s not really a gourmet preparation and I doubt it’s worth a trip to the gourmet store. She described it as a way to stretch a tin of anchovies to feed a family of 4.
28 January 2022, 08:33 PM
wtgTo be honest, I don't like sprats a whole lot and think the anchovies would be great. I just thought the discussion about recipe translations was kinda interesting.
But if I did want to do the sprat experiment..
We have an unbelievable selection of ethnic foods around here. We have lots of Russian and Polish people, so weird canned fish is easy to find. Heck, I can even buy herring made in Lithuania in the refrigerated food sections of two grocery stores within 10 minutes of me.
28 January 2022, 11:24 PM
pianojugglerI would eat that. I would eat all of that… because no one else in the house would touch it.
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29 January 2022, 12:49 PM
Mikhailohwhat's a sprat?
I assume a fish? I like anchovies.
29 January 2022, 12:52 PM
wtgThey're little smoked sardines. The ones I've had are just packed in oil.
https://www.melaniecooks.com/w...ow-to-eat-them/2354/edit:
I have a Swedish cookbook I picked up at IKEA years ago. I kind of forgot about it....it has a recipe for Janssons temptation and it uses the IKEA (actually a brand called Abba) "anchovies", which it turns out are really sprats.
quote:
They are actually sprats, cured in the Swedish fashion, which means they are a beguiling mix of sweetness and saltiness.
The can that's shown in the photos are the ones I've seen at IKEA.
https://wendall.org/omnivorous-bear/?p=1977But these are the ones available online:
https://europeandeli.com/produ...stads-anchoy-fillets