Janssons Frestelse
Janssons frestelse
- Country
- Sweden
- Region
- Not specified
- Recipes
- 2 Recipes
Dish information
Janssons Frestelse, or Jansson's Temptation, is a beloved Swedish casserole consisting of potatoes, onions, pickled sprats (often incorrectly translated as anchovies), cream, and breadcrumbs. It is traditionally served during Christmas, Easter, and Midsummer, though its popularity has secured it a place on Swedish supper tables year-round. The dish's origins are debated, but a popular theory attributes its creation to Per Adolf “Pelle” Janzon (1844-1889), a well-known Swedish opera singer and gourmet who was famous for his extravagant parties. His friends reportedly named a dish after him, calling it "Janssons frestelse-potatisgratäng" (Jansson's Temptation potato gratin). Another tale suggests it was named after a religious revivalist, Erik Jansson, known for his austere lifestyle, making the rich and indulgent dish an ironic "temptation." The key ingredient, sprats, marinated in a spiced brine, is crucial to the dish's distinct flavor profile. These are not the same as the salt-cured, oil-packed anchovies found in Italian cuisine. The dish is a cornerstone of the traditional Swedish Julbord (Christmas buffet), often served alongside ham, meatballs, and Lutfisk. Its enduring appeal lies in its comforting blend of creamy textures and savory, slightly salty notes, making it a culinary emblem of Swedish festive traditions.
Timeline
Birth of Pelle Janzon, a potential namesake for the dish.
Pelle Janzon passes away, with his culinary reputation likely influencing the dish's name around this era.
Janssons Frestelse begins to appear more frequently in Swedish cookbooks and magazines.
The dish firmly establishes itself as a staple on the Swedish Christmas smorgasbord.
