Jansson's Temptation

See the RecipeRussell Kaye

(Janssons Frestelse)

This dish may have been named for an ascetic 19th-century religious zealot who enjoyed it on the sly.

Variation—Christer Larsson, chef-owner of Christer's restaurant in Manhattan, suggests making this dish with sauteed potatoes for a change of pace. Begin as in step 1 above, then cut the potatoes as in step 3 above. Saute potatoes in oil over medium-high heat until golden, about 15 minutes. Assemble and bake as in steps 3 and 4 above.