Kalakukko (Traditional Fish and Pork Pie)
A traditional Finnish dish, particularly from the Savonia region, consisting of a rye bread crust filled with fish (often vendace or perch) and pork fat.
🧂 Ingredients
- 500 g Rye flour
- 100 g All-purpose flour
- 300 ml Water(lukewarm)
- 1 tsp Salt
- 500 g Vendace or Perch fillets(bones removed, cut into pieces)
- 200 g Pork belly or fatback(cut into small pieces)
- 1 tsp Salt(for filling)
- 0.5 tsp Black pepper(for filling)
- 2 tbsp Butter(for brushing)
👨🍳 Instructions
- 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
Prepare the filling: In a separate bowl, combine the fish pieces, pork pieces, salt, and pepper. Mix well.
💡 Tip: Ensure the pork is cut into small, even pieces to cook through. - 3
Roll out the dough on a lightly floured surface into a large oval or rectangle, about 1-1.5 cm thick.
💡 Tip: The dough should be sturdy enough to hold the filling. - 4
Layer the fish and pork mixture evenly over the dough, leaving a border of about 5 cm around the edges.
💡 Tip: Distribute the pork fat evenly to ensure moisture and flavor. - 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.
💡 Tip: Pinch the seams tightly to prevent leakage during baking. - 6
Place the Kalakukko on a baking sheet lined with parchment paper. Brush the top with melted butter.
💡 Tip: Using parchment paper helps prevent sticking. - 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💡 Tip: Lower the oven temperature if the crust starts to brown too quickly. - 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💡 Tip: Resting allows the flavors to meld and the crust to soften slightly.
💡 Pro Tips
- ✓Traditionally, Kalakukko is baked at a lower temperature for a longer time.
- ✓The pork fat is crucial for keeping the fish moist during the long baking process.
- ✓Serve warm, sliced like a loaf of bread. The crust is edible.
🔄 Variations
- Some variations include adding small pieces of bacon or smoked fish.
- A small amount of dill can be added to the filling for freshness.
- For a quicker version, some recipes use a pre-made rye bread dough.