Swedish cuisine has many treasures meatballs, gravlax, prinskorv but few dishes carry the same nostalgic warmth as Janssons frestelse. Imagine creamy layers of thinly sliced potatoes, soft caramelized onions, silky sprats, and a golden buttery crust that crackles ever so slightly when you break into it with a spoon. It’s comforting, humble, and incredibly satisfying the kind of dish that instantly brings you back to childhood dinners, candlelight, and winter evenings spent with family.

A dish with a story behind the taste

Janssons frestelse translates to “Jansson’s Temptation”, and the name is half the charm. Some say it comes from a Swedish opera singer, Pelle Janzon (famous for loving good food and champagne). Others claim it was named after a 1928 film called Janssons Frestelse. The truth is still debated and Swedes love that little mystery. It adds charm to a dish that already tempts everyone at the julbord (Christmas table) long before it reaches the table.

What makes Janssons frestelse stand out is its signature Swedish sprat flavour salty, slightly sweet, gently spiced. This is where many people outside of Sweden get confused. Italian anchovies are not the same. The Swedish ansjovis are actually sprats marinated in a sweet-spiced brine (often with hints of allspice and cinnamon). That flavour is what makes the dish taste Swedish. Swap the sprats for regular anchovies, and suddenly you have… just a potato gratin.

The classic ingredient, and the challenge this season

Traditionally, Swedes prepare Janssons frestelse using Abba Grebbestads Ansjovisfilé (the famous pink tin). It’s the ingredient found in homes, restaurant kitchens, and handwritten family recipes passed down through generations. And as expected it sells extremely fast during the festive season.

In fact… our ABBA pink tins sold out completely.
Typical Swedish December story, right?

But here is the good news

We tested a replacement that works beautifully, and we’re excited to share it with you because good food deserves good ingredients even when shelves empty fast.

🎉 Introducing:
💙 Lykkeberg Benfri Sild – Boneless Herring

Delicate texture, mild yet full of character, and when baked into Janssons frestelse it melts into the cream like butter. We tested this one ourselves in the kitchen and were pleasantly surprised. The flavour is clean, smooth, and keeps the authentic Swedish profile that the dish needs.

🔹 Perfect substitute for traditional ansjovis
🔹 Recommended by the Swedishness team after testing
🔹 Limited stock, only 50 tins available

We expect these to disappear quickly especially with people preparing for Christmas and New Year dinners. If Janssons frestelse is on your table this year, this is your moment to grab a tin.

What you’ll need to make it at home:

Potatoes (thinly sliced like matchsticks or julienne)

Yellow onion

Cream (full-fat is the secret to that silky texture)

Butter

Breadcrumbs for a crispy top

Swedish sprats — try our Lykkeberg blue tin

Salt & pepper

A Swedish grandmother might also whisper a tip:
“don’t be shy with the cream this dish loves it.”

Quick guide: How to prepare Janssons Frestelse

Layer potatoes and gently sautéed onions in a baking dish, add sprats (not too many a little goes a long way), pour cream generously, top with breadcrumbs, and bake until golden and bubbling at the edges. When the scent fills your kitchen, you’ll understand why this dish is called temptation.

Serve warm with knäckebröd, a fresh salad, a cold beer or even julmust for full Swedish spirit.