From The Scandinavian Kitchen by Camilla Plum. Published by Kyle Books. Copyright 2015. Photography by Anne-Li Engstrom. Reprinted with permission.
- Servings: 4.
In her introduction to this popular holiday dish, author Camilla Plum writes:
"There is something thoroughly Nordic about this classic Swedish dish, whose simple ingredients — potatoes, onions, cream, and fish — are available even in the depths of our cold winter. The combined taste is the epitome of Scandinavian food: buttery, salty, sweet, filling, nourishing, and still a little elegant, as the salt fish creates small explosions of umami sensations in your mouth. Originally, the potatoes were steeped in cold water to draw out the starch, but I solve the problem by using waxy salad potatoes.
The classic accompaniments are toasted crispbread,beer, and schnapps. But I suggest a huge green salad as well."
- 1 1/2 lbs. firm red or new potatoes
- 2 onions, cut into rings
- 1/2 stick (1/4 cup) salted butter
- Ground black pepper
- 3 1/2 oz. anchovy fillets
- Generous 1/3 cup brine from the anchovies
- Approx. 3/4 cup heavy cream
- Preheat the oven to 350°F.
- Cut a few of the potatoes into thin slices and the rest into thick matchsticks. Butter an ovenproof dish well, then cover the bottom and sides with the potato slices.
- Fry the onions in the butter until pale golden. Mix with the potato sticks and black pepper to taste.
- Put half of the onion-potato mixture in the dish, cover with the anchovies, and then fill with the rest of the onion/potato mixture.
- Pour the anchovy brine and cream over the top, and bake until the potatoes are very tender and the dish has achieved an inviting, golden crust.
- If the dish appears to be drying out you can pour in a little more cream, and maybe a little water.