Swedish Bellman’s Mould

A classic Swedish mould bake found in “Kunglig Spis”
(Royal Range) publicerad 1982

Swedish Bellman's Mould

Bellman’s mould has been said to be a variation on Jansson’s Temptation. But really it’s just the opposite!

This mould was one of Stallmästargården’s specialties in the 1920s and 1930s, and was very popular both as snack and as a full luncheon. Jansson’s temptation eventually developed as a variation on the Bellman Mould.

3 onions
1 can whole anchovies
4 large potatoes
2 dl [0,4 pt] whipping cream
butter for frying


[1] Cut the potatoes into strips and fry them unboiled.

[2] Slice and fry the onion.

[3] Place layered in an ovenproof mould like this; potatoes, onions, anchovies, onions and potatoes.

[4] Pour in the cream and bake in the oven 200° C / 390° F for 15 minutes.

By browning the potatoes and onions, the dish gets more flavor. And it will be at its best, if you  use whole anchovies, the ones you clean youself and pour a little of  the anchovy broth over the mould before putting it in the oven.