Canned sprats (called anchovies in Norway) and left-over potatoes were a typical Atlantic fringe food until 1929 when anjovislåda was the subject of a film, The Temptation of Jansson, and got a makeover. Cream and onions were added, the potatoes were uncooked and cut into French fry shapes. Other versions had béchamel sauce or cheese or tomatoes instead of the cream. Traditionally a festival dish, it is now a Swedish standard with countless variations.
- 1 kg onions, sliced
- 1 kg potatoes, peeled, thin sliced
- 700 g sprats in oil
- 500 ml cream / sour cream / béchamel / mascarpone
- 125 g breadcrumbs
- 15 g black pepper, freshly ground
- Parsley, for garnish
Preheat oven to 200°C. Grease bottom and sides of a small deep baking tray with butter, sprinkle with fine breadcrumbs. Drain oil from the anchovies, retain oil. Place a layer of potatoes followed by the onions, anchovies and a grating of pepper. Repeat, finishing with a layer of potatoes.
Pour on top anchovy oil, cream (or choice of cooking liquid), remaining breadcrumbs and butter.
Cover with foil, bake for 30 minutes, uncover and brown for 15 minutes.