I have always thought of this as Finnish food, however I have a feeling this food might also be served in other Scandinavian countries. This dish tends to be something children hate (I would guess it’s because of the anchovy being quite a pungent fish), however most people turn around at the beginning of their adulthood, and love this food. I, too, have followed this evolution path. Ingredients wise, you really don’t need much. This is one of those foods that I make semi regularly, and if I’ve had too long a break my husband starts asking for it. Other variations of this is Salmon temptation, where you replace the anchovy with salmon, however I would really like to encourage you to try this with the anchovies if you’re not a hater of the fish. As the anchovies are salty, you don’t need to add any salt into this dish, however if you make this with salmon you would probably want to add some salt too.
8 medium to large potatoes
1 jar of anchovy fillets (100g)
black and white pepper
5 dl cream
1 tbsp bread crumbs
1. Peel and finely chop the onions, and fry in half the butter.
2. Peel the potatoes, and cut into this strips, like matches or French fries. Rinse with cold water, drain and dry.
3. Butter an oven dish. At the bottom, place half of the potatoes. Season with pepper. Put the onions next, as a second layer. Next, put all the fish in as a third layer, then cover with the remaining potatoes. Pour all the oil from the fish tin over the potatoes, and add 3 dl of the cream, as well as some more pepper. Put pieces of butter on top, and sprinkle with the breadcrumbs.
4. Bake in a preheated oven 200°C / 390°F (fan) for about 40 minutes. After this time, add the remaining cream, and bake for another 10 minutes. I love the crispy potatoes you will end with on top.