Jansson's Temptation with Salmon uses cold smoked salmon, which is readily available. Classic Jansson's frestelse or Jansson's Temptation consists of potatoes, yellow onion, Swedish ansjovies, heavy cream, salt & pepper. For some, finding the Swedish ansjovies called for in this dish is impossible, so we're using smoked salmon. A simple and very nice Swedish comfort-food casserole.
Preheat your oven to 225ºC (435ºF).
Peel and thinly slice your yellow onion.
Now, peel your potatoes. Then julienne them into about the size of small french fries. See Note 2.
In a pan large enough to hold your onion and potatoes, place your butter and heat. Once your butter is melted add your onions and cook at a medium heat until softened. Then add your potatoes, tossing them with the onions. Continue cooking for 7-8 minutes on medium heat.
Then add your cream (See Note 3), stir and simmer until the potatoes are al dente. Add crushed pink peppercorn, salt & pepper to taste and give it a stir.
While the potatoes are cooking remove your smoked salmon from its package and stack and then slice the salmon into about a half inch (14mm) strips.
When your potatoes are ready, you can begin assembly. First, butter your (1.5 l or 6 & 1/3 cup) baking dish.
Then place a third of the potatoes evenly on the bottom of your baking dish. Next, take half of your smoked salmon and place the strips evenly on top of the potatoes.
Repeat this step by placing another third of the potatoes on top of the first layer and the remaining smoked salmon on top.
Place your Jansson’s frestelse med Lax on a center rack in your preheated 225ºC (435ºF) oven. Bake for 20 – 30 minutes or until the center potatoes are soft, the cream reduced and the top is nicely browned.