One of my favourites for Christmas is this anchovies potato bake, in Sweden called Janssons frestelse (Jansson’s temptation). Even though it sounds like a weird combination, this is great together with homemade meatballs. It could be that I like this combo because this was the few things of the (Swedish) Christmas food I liked as a child. I didn’t like herring, browned cabbage, red cabbage, poached ling (a relative to cod) etc. I’ve grown up now, but still dislike the poached ling… 🙂
Anyway, try this if you want a Scando touch for Christmas this year. These are tried and tested on my English friends and co-workers and they approve. 🙂
Mini anchovies potato bake, about 15
6-8 potatoes depending on size, peeled and grated
1 onion, grated
300 ml double cream
1/2 tin ansjovis (incl the brine)
small knobs of butter
Grate the potatoes and the onion and mix them together. Put the potato mixture half way up in paper cake cases (or even better: aluminium ones). Chop the anchovies finely and divide them between the cases. Fill the cases up with grated potato. Pour in 1/2 teaspoon of the brine in each case. Pour cream in to the cases to just about cover the potatoes. Put a tiny knob of butter on top of each cake case and sprinkle some bread crumbs on top. Bake in 200C for 20 minutes.
Can be served hot, lukewarm or even cold.