JANSEN'S TEMPTATION

BEFORE GOING INTO THE OVEN (Alas, I was not quick enough to snap a picture when it came out)

This is my version of the classic Swedish potato dish, Jansen's Temptation.  I made this for the first time on the schooner last week.  Always a little apprehensive about bringing out a new recipe.  What a relief when I saw guest going back for seconds and thirds.

The true Swedish recipe would call for pickled sprats, not always easy to find here, I follow the more English variation but go one step further and add canned salmon.  If you use canned milk rather than cream, and keep potatoes in your larder, this is a dish that you can have on hand should you get snow bound or just not feel like going shopping.

4 large russet potatoes, sliced paper thin

2 sweet onions, sliced paper thin

2 cans Anchovies

1 can Pink Salmon (drained)

1/2 stick unsalted butter

1 cup heavy cream (or evaporated milk)

fresh ground black pepper

Mash the salmon and anchovies together, along with the oil from the anchovies.

preheat oven to 400 degrees

Butter a cassarole dish and layer the bottom with 1/3 of the potatoes.  Layer  the onions and then half of the fish mixture, then another layer of potatoes now add the remaining fish mixture and top with remaining potatoes.  Give a liberal grinding of black pepper and then top with pats of butter and pour 1/3 of the cream/milk over the top.

Bake covered for 20 minutes, add half of the remaining cream, reduce heat to 250 degrees and cook, uncovered for 20 minutes, add remaining cream and bake till potatoes and onions are tender.

Let cool 15 minutes before serving.

Great with a big salad and a vinegary dressing.