Entree: Finland – Finnish Coastal Cuisine – Kalakukko (A baked rye bread pie filled with fish and pork traditionally from the Finnish coast)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 2 hrs 45 min

Additional 30 min

Total 3 hrs 55 min

Ingredients

- 3 1/2 cups (420 g) rye flour
- 1 cup (125 g) all-purpose flour
- 1 tsp (5 g) active dry yeast
- 1 tsp (6 g) salt
- 1 tbsp (15 ml) molasses or dark honey (optional, for color and flavor)
- 1 cup (240 ml) warm water
- 2 tbsp (30 g) butter or pork fat, softened, plus extra for brushing
- 1 lb (450 g) salmon fillet, skinless and boneless, cut into chunks
- 8 oz (225 g) pork belly, cut into small cubes
- 1 small onion, thinly sliced, approx. 3 oz (85 g)
- 1 tsp (5 g) salt for filling
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 egg, beaten, for egg wash (optional)

Instructions

1. In a large bowl combine rye flour, all-purpose flour, active dry yeast, and 1 tsp (6 g) salt. Stir in molasses if using. Add warm water and 2 tbsp (30 g) softened butter or pork fat and mix until a firm, slightly sticky dough forms. Knead briefly until cohesive; rye dough is denser than wheat dough. Cover and let rest 30 minutes in a warm place.
2. While dough rests, toss salmon chunks, pork belly cubes, sliced onion, 1 tsp (5 g) salt, and 1/2 tsp (2.5 g) black pepper in a bowl and set aside to season.
3. Preheat oven to 325°F (160°C). On a lightly floured surface, roll or pat two-thirds of the dough into an oval about 10 x 14 inches (25 x 35 cm) and about 1/4 inch (6 mm) thick to form the base.
4. Pile the fish and pork filling evenly over the dough base, leaving a 1-inch (2.5 cm) border. Roll or pat the remaining dough into a cover and place over the filling. Pinch and fold the edges together to seal completely, pressing seams well to prevent leaks. Turn the sealed pie seam-side down onto a baking sheet. Brush the top with beaten egg or melted butter for color.
5. Bake at 325°F (160°C) for 2½–3 hours, until the crust is dark brown and the interior is cooked and fragrant. Traditional kalakukko is baked slowly so the fillings become tender and infuse the bread.
6. Remove from oven and let rest at least 20 minutes before slicing so juices redistribute. Serve warm or at room temperature in thick slices. Kalakukko keeps well and is often eaten sliced with butter.