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Old 04-06-2012, 10:55 AM   #51
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Old 03-16-2014, 04:51 PM   #52
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'jansson's temptation' is a swedish scalloped potato-type dish (jansson's frestelse) using anchovies and anchovy oil. this is OMG delicious beyond words, simple to make, and requires but a few ingredients. JT is a great dish to make if you think or know you don't like anchovies, but are game to try baby steps....
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Old 03-16-2014, 06:22 PM   #53
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I think CWS has posted her recipe for Jansson's Temptation.
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Old 03-16-2014, 06:59 PM   #54
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thanks, gg.:) i was able to find it using dc's advanced search. hey cws, killer swedish potato dish! yours is the recipe i used, too. i would post the link for it here, only i don't know how....
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Old 03-16-2014, 09:04 PM   #55
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thanks, gg.:) i was able to find it using dc's advanced search. hey cws, killer swedish potato dish! yours is the recipe i used, too. i would post the link for it here, only i don't know how....
Thanks! I'm having a problem with the search function, also. I also posted the Norwegian Sailor Stew recipe, which Whiska tweaked beautifully, that uses anchovies. Can't search for the link. I am addicted to those potatoes. The leftovers are better the next day, btw.
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Old 03-16-2014, 09:17 PM   #56
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I saw the recipe for Jansen's Temptation. It used the whole anchovy though. How would I use anchovy paste instead?

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Old 03-16-2014, 10:25 PM   #57
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one lady who made these jansson's temptation potatoes reported that she subbed a tube of anchovy paste for the 14 swedish anchovies (smelts) or regular anchovies, called for in the recipe. she made the swedish potatoes for herself and her anchovy-hating husband, who ended up crazy about them, totally clueless about the anchovy component...the lady stated that, much as they liked her first batch of JT potatoes, she planned to either use whole anchovies next time, or else use 2 tubes of anchovy paste. however, with the paste you don't have the benefit of the fish oil, either.
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Old 03-16-2014, 10:57 PM   #58
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I saw the recipe for Jansen's Temptation. It used the whole anchovy though. How would I use anchovy paste instead?

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When I haven't had anchovies or not enough, I have used paste (smears of it) on top of the potatoes. It works, although I prefer using the Swedish anchovies (sprats) one gets at IKEA. Otherwise, I rinse the heck out of Spanish or Italian anchovies to get rid of the oil and salt, do a quick brine of sugar and vinegar to "sweeten" the anchovies so that they have that sweet-tart taste that Swedish anchovies have.
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Old 03-17-2014, 07:19 AM   #59
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Thanks. One more question, prefaced by a statement; we can get wild rainbow smelt in the spring, when they run. Are these approximately the same thing as anhcovies? My Dad once brined them in a solution of brine and brown sugar, then smoked them. They were fabulous. Would that be similar to Swedish anchovies?

Ok, that's two questions.

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Old 03-17-2014, 08:59 AM   #60
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Fascinating thread.
I'm one of those people that used to shudder when offered anchovies, sardines, smelts or herring in any form, shape or mixture. My father used to make sardine sandwiches, just layed the sardines out whole on the bread and gently press them, yech. He and Mom would come home 'happy as clams' with buckets of smelts from the spring run. He loved pickled herring.

Actually I still shudder a bit but while my brother was here he was allowed to have sardines only on the promise that the can would be washed, with soap! within 5 minutes of opening. Plus the can had to be opened over the sink so that no oil would get on the counter.

I now use fish sauce in my cooking and I have started using anchovy paste in various sauces. I've copied a few of those recipes from this thread and am going to get brave and try some.
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