Bake
Janssons Frestelse
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4 Reviews
AntoniaJames
December 12, 2022
I used to get skarpsill from Ikea for this, but they stopped selling them some time ago. King Oscar brisling sardines (which are sprats) work nicely for those who have trouble sourcing the spice-brined sprats. I use a pinch of allspice, which I find a bit more interesting than cinnamon and nutmeg - though I see that the Abba Grebbestad Ansjovis you can sometimes find in Scandinavian grocery stores in some of the larger US cities includes cinnamon and nutmeg on the label. I've made this using anchovies, out of curiosity when i saw the Canal House Cooking recipe years ago, but concluded that it is far better to use the King Oscar sprats. Mediterranean anchovies produce an altogether different dish. ;o)
AntoniaJames
July 20, 2021
So happy to see this recipe! Was wondering why a version of this had not been posted before. (I was going to - in fact, I have three tins of sprats on my pantry shelf, for testing, as I don't have an actual recipe, having made this over the years based on "a
little of this, a little of that" instructions from a friend.)
By the way, did you know that King Oscar "Brisling Sardines" are the easiest to source sprats in the US? I highly recommend them, especially instead of anchovies, which are totally different. I recall seeing a US recipe for Jannson't Temptation (Canal House, maybe?) that called for anchovies. So much better using the Brisling sardines. The King Oscars packed in olive oil (our first choice) are available in many large grocery stores, including Target here in Colorado.
Finally, I've never used panko. I use bits cut from the hard crunchy ends of the baguettes I buy for holiday breakfast stratas and baked French toast. We love the flavor of the baguette crust. ;o)
little of this, a little of that" instructions from a friend.)
By the way, did you know that King Oscar "Brisling Sardines" are the easiest to source sprats in the US? I highly recommend them, especially instead of anchovies, which are totally different. I recall seeing a US recipe for Jannson't Temptation (Canal House, maybe?) that called for anchovies. So much better using the Brisling sardines. The King Oscars packed in olive oil (our first choice) are available in many large grocery stores, including Target here in Colorado.
Finally, I've never used panko. I use bits cut from the hard crunchy ends of the baguettes I buy for holiday breakfast stratas and baked French toast. We love the flavor of the baguette crust. ;o)
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