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Kalakukko
Fish and Pork Pie
A traditional Finnish dish, particularly from the Savonia region, consisting of a loaf of rye bread filled with fish (usually vendace or perch) and pork fat. It's baked for a long time, resulting in a dense, savory pie.
ð§ ææ
- 500 g Rye flour
- 250 ml Water(lukewarm)
- 1 tsp Salt
- 500 g Vendace or perch(cleaned, heads and tails removed)
- 200 g Pork belly or fatback(cut into small pieces)
- 1 tsp Salt(for filling)
- 0.5 tsp Black pepper(freshly ground, for filling)
- 50 g Butter(for brushing)
ðšâð³ äœãæ¹
- 1
For the crust: Mix rye flour, lukewarm water, and salt to form a stiff dough. Knead well until smooth and elastic. Cover and let rest for at least 30 minutes.
â±ïž 30 minutes - 2
Prepare the filling: Layer the cleaned fish and pork pieces inside the dough. Season generously with salt and pepper.
- 3
Shape the dough around the filling to form a large, oval loaf. Seal the edges very tightly to prevent any leakage during baking. The dough should completely enclose the filling.
ð¡ ããã®ã³ã: This is a crucial step. A tight seal ensures the juices stay inside and cook the filling. - 4
Preheat oven to 150°C (300°F). Place the Kalakukko on a baking sheet.
- 5
Bake for 5-7 hours. During the first hour, you can brush the crust with melted butter every 15-20 minutes to keep it moist. After the first hour, reduce brushing to avoid making the crust too soft.
â±ïž 5-7 hoursð¡ ããã®ã³ã: The long baking time tenderizes the fish bones and cooks the rye crust to a dense, edible consistency. - 6
After baking, let the Kalakukko cool completely before slicing. It can be eaten cold or reheated.
ð¡ ããã®ã³ã
- âThe success of Kalakukko relies on a very tight seal of the rye crust.
- âUse fatty pork to ensure the filling remains moist during the long baking process.
- âThe long, slow baking time is essential for tenderizing the fish bones and creating the characteristic dense texture.
- âTraditionally, Kalakukko is eaten by breaking off pieces of the crust and scooping out the filling.
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- Some recipes include thinly sliced onions or leeks in the filling.
- While vendace and perch are traditional, other small, bony fish can be used.