Jansson's temptation
Jansson's temptation (Swedish: Janssons frestelse ()) is a traditional Swedish casserole made of potatoes, onions, pickled sprats, bread crumbs and cream. It is commonly included in a Swedish "julbord" (Christmas "smörgåsbord"), and the Easter "påskbuffé", which is lighter than a traditional "julbord". The dish is also common in Finland where it is known as "janssoninkiusaus". Preparation. The potatoes are cut into thin strips and layered in a roasting tin, alternating with the sprats and chopped onions in between. Salt and pepper is put over each layer, then cream is added so that it almost fills the tin . It is finally baked in an oven at for about one hour. The recipe is often mistranslated into English, with anchovies being substituted for sprats. This is because sprats ("Sprattus sprattus") pickled in sugar, salt and spices have been known in Sweden as "ansjovis" since the middle of the 19th century, while true anchovies ("Engraulis encrasicolus") are sold in Sweden as "sardeller" (sardelles). Also, small herrings ("Clupea harengus") may be used instead of sprats. Name and origin. It has often been associated with the opera singer Per Adolf "Pelle" Janzon (1844–1889), remembered as a gourmand. However, another claim for the  origin of the name has been made by Gunnar Stigmark (1910–2001) in an article, "Så var det med Janssons frestelse", which appeared in the periodical "Gastronomisk kalender". According to Stigmark, the name was borrowed from the film "Janssons frestelse" (1928) featuring the film actor and director Edvin Adolphson; as a name for this dish, it was coined by Stigmark's mother and her hired female chef for the particular occasion of a society dinner, whence it spread to other households and eventually into cookbooks.