Janssons frestelse – Popcorn Icecream

Ingredients

• 1.8 kg potatoes
• 3 yellow onions
• 400 (or 500) g cream (40-ish %)
• 3 (or 2) cans of anchovies (125 g per can, including the liquid)
• 100 g butter
• 25 g roe
• 20 g tomato puré
• 50 g bread crumbs
• While the onion is frying, peel the potatoes and cut them into sticks.
• Whisk the pickling juice, the roe and the tomato puré into the cream.
• Now you’re all set to put the pieces together. Layer potato sticks – raw and fried onion – and pieces of anchovy, until you run out of ingredients.
• When you’re done with the layering, pour the cream/anchovy pickling juice/tomato puré/roe- mix on top.
• Now sprinkle the bread crumbs evenly over the surface.
• Distribute the remaining can of anchovy fillets on top of the layer of bread crumbs.
• And finally: slice the remaining butter (or better yet, use a cheese grater) and layer it on top of the anchovy fillets.