Entree: Finland – Lapland – Kalakukko (Traditional Finnish rye-bread parcel baked with fish and cured pork)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 50 min

Additional 45 min

Total 3 hrs

Ingredients

- 4 cups (480 g) rye flour
- 1 cup (125 g) all-purpose flour
- 1 1/2 tsp (7 g) salt
- 1 tbsp (9 g) active dry yeast
- 1 1/2 cups (360 ml) warm water
- 2 tbsp (30 ml) melted butter or lard
- 1 lb (450 g) whitefish fillets, skin removed
- 10 oz (280 g) cured pork belly, diced
- 1 small onion, thinly sliced
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (5 g) coarse salt for filling
- 2 tbsp (30 g) butter, cubed, for placing on top of filling
- Extra melted butter for brushing after baking

Instructions

1. In a large bowl mix rye flour, all-purpose flour, and salt. Dissolve yeast in warm water, let sit 5 minutes, then stir into the flours with 2 tablespoons melted butter until a stiff, slightly tacky dough forms. Knead briefly, cover, and let rest 30 minutes.
2. On a floured surface roll two-thirds of the dough into a rough rectangle about 10 x 12 inches to form the bottom crust. Place the diced cured pork evenly over the dough, sprinkle with sliced onion, salt, and pepper, then arrange the whitefish fillets on top. Dot the fish with the cubed butter.
3. Roll the remaining dough into a sheet to cover the filling. Fold and crimp the edges to seal completely, shaping into a compact oval or round loaf. Trim excess dough and tuck seams underneath so the loaf is smooth.
4. Place the loaf seam-side down on a baking sheet lined with parchment. Cover and let proof 30–45 minutes while the oven heats to 375°F (190°C).
5. Bake at 375°F (190°C) for 30 minutes to set the crust, then reduce the oven to 325°F (160°C) and bake 70–90 minutes more, until the crust is firm and a skewer inserted into the center registers hot steam. If the crust browns too quickly, cover loosely with foil.
6. Remove from oven and brush the crust with melted butter. Let rest at least 30 minutes before slicing to allow juices to redistribute. Serve warm or at room temperature.