Mark Bittman's Grilled Chicken Wings with Anchovy Dipping Sauce would be a great use for a small jar or tin of anchovies, especially if you're not sure about whether you'd like them, since it's only used as an optional dipping or drizzling sauce. When we make this we serve the wings with raw carrots and celery sticks with bowls of blue cheese and ranch for dipping in case anyone doesn't like the anchovy sauce. The anchovy sauce is always the first to go. We have also had this dip with cooked vegetables, it's really good.

Geo wrote:Swedish sprats are like Russian sprats, IIRC: lightly smoked little fishies, Of a Brisling sardine type.

That may be why that one Janssons frestelse recipe uses so many "anchovies". Sprats are not nearly as fishy or salty as anchovies. I will put a half can of the smoked Latvian sprats in a sandwich straight from the can (I used to get them for about $1/can at Farmer's Best in Niles. I really miss that store). I could never do that with anchovies. My friend made a video of her Swedish Mom making frestelse. I wonder if she substitutes anchovies, because she can't find Sprats, or if she is just mistranslating it. I will have to watch it again. By reading recipes online, it seems like a lot of people do use anchovies, but it must produce a completely different flavor. The only other place I have had Janssons frestelse is at the Tre Kronner Julebord. Thinking back, I couldn't say whether that was made with anchovies or Sprats (though I assume it was "authentic" ) Truthfully, after 9 types of herring and a healthy spoonful of Lutefisk, nothing tastes fishy in comparison.

The problem is that many of the Baltic sprat canners describe their sprats as "anchovy-cut" or "anchovy style" which refers to the way they're filleted or packed. It doesn't refer at all to the cure or the taste.

d4v3, I've got a couple of cans of the Riga (Latvian) sprats in the cupboard, even as we speak! Spread two or three on some good rye bread, and now there's a treat!

Geo