JANSSON'S TEMPTATION
Servings: 5 people
Ingredients
- 16 ounces gravlax, smoked salmon or anchovies
- ¼ cup fresh dill, chopped fine
- 2 tablespoons capers, drained and rinsed
- 1 medium onion, peeled and chopped fine
- 3 pounds russet potatoes, peeled and sliced julienne (6 medium)
- Zest and juice of 1 lemon (3 tablespoons)
- ¾ cup creme fraiche or sour cream
- 1 ¼ cups heavy cream
- 4 tablespoons corn flake crumbs or regular dry bread crumbs
- 4 tablespoons butter, cut into small pieces
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Butter a 9 x 13 glass baking dish. Spread salmon, dill, capers, and onion in the bottom of the dish.
- Toss potatoes with lemon zest and lemon juice and season with salt and pepper.
- In a small bowl whisk together creme fraiche or sour cream and cream, stir into the potato mixture, and over salmon with potatoes.
- Sprinkle with cornflake or bread crumbs and scatter small pieces of butter on top.
- Cover with aluminum foil and bake for 25 minutes; remove foil and bake uncovered until potatoes are tender and top is browned, about 20 minutes more.