This is an authentic recipe for the real Janssons Temptation - accept no substitutes!
One of my favourite suppers, the Swedish classic dish Janssons Frestelse (Jansson's Temptation) is a wonderful example of a few simple tastes blending perfectly together. A description doesn't do it justice, only by tasting it does it become clear!
It is often served as one of the hot dishes on a Swedish smörgåsbord, as starter to a more substantial dinner or as a light supper dish.
The vital ingredient is Swedish ansjovis, not as you might think , a simple translation of anchovies, but in fact a marinated or pickled sprat, salty and slightly sweet at the same time. For years they were one of the things I had to bring back to England from Sweden, but now I order them from the Scandinavian Kitchen, or at a pinch buy them from Ikea, who unfortunately have changed the suppliers of most of their Swedish foods and are now selecting their products entirely on price rather than quality. Their canned ansjovis are produced in Poland and while I am sure the manufacturers follow the recipe as well as they can, they don't taste quite the same, and the little fish are much smaller and softer and liable to break up before you get them out of the can.
Click here for the recipe