👨‍🍳 作り方

1. 1

   For the dough: Mix rye flour, all-purpose flour, and salt in a large bowl. Gradually add lukewarm water and knead until a firm, smooth dough forms. Cover and let rest for 30 minutes.

   ⏱️ 30 minutes
2. 2

   Prepare the filling: In a separate bowl, combine the fish pieces, pork pieces, salt, and pepper. Mix well.

   💡 プロのコツ: Ensure the pork is cut into small, even pieces to cook through.
3. 3

   Roll out the dough on a lightly floured surface into a large oval or rectangle, about 1-1.5 cm thick.

   💡 プロのコツ: The dough should be sturdy enough to hold the filling.
4. 4

   Layer the fish and pork mixture evenly over the dough, leaving a border of about 5 cm around the edges.

   💡 プロのコツ: Distribute the pork fat evenly to ensure moisture and flavor.
5. 5

   Fold the edges of the dough over the filling, pressing firmly to seal and create a pie shape. Ensure there are no gaps where filling can escape.

   💡 プロのコツ: Pinch the seams tightly to prevent leakage during baking.
6. 6

   Place the Kalakukko on a baking sheet lined with parchment paper. Brush the top with melted butter.

   💡 プロのコツ: Using parchment paper helps prevent sticking.
7. 7

   Bake in a preheated oven at 175°C (350°F) for 3 to 4 hours. The crust should be dark and firm.

   ⏱️ 3-4 hours

   💡 プロのコツ: Lower the oven temperature if the crust starts to brown too quickly.
8. 8

   Once baked, wrap the Kalakukko in aluminum foil and then in a kitchen towel. Let it rest for at least 30 minutes before serving.

   ⏱️ 30 minutes

   💡 プロのコツ: Resting allows the flavors to meld and the crust to soften slightly.