Entree: Finland – Southern Finland – Kalakukko (Traditional Finnish baked pie of fish and pork enclosed in a dense rye crust)
Serving Size: 4
Approximate Time
Prep
40 min
Cook
3 hrs
Additional
30 min
Total
4 hrs 10 min
Ingredients
- 3 cups (360 g) rye flour, plus extra for dusting
- 1 cup (125 g) all-purpose flour
- 1 tsp (6 g) fine salt
- 3 tbsp (45 ml) melted butter or lard
- 1 cup (240 ml) warm water (adjust as needed for dough)
- 1 lb (450 g) small whole freshwater fish (vendace or perch), gutted and scaled
- 8 oz (225 g) pork belly, skin removed, cut into 1/2-inch (1 cm) cubes
- 1 tsp (6 g) coarse salt for filling, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 g) butter, cut into small pieces to dot filling
- 1 large egg, beaten, approx. 1.75 oz (50 g) for glaze
Instructions
1. In a large bowl combine rye flour, all-purpose flour, and 1 tsp salt. Stir in melted butter, then add warm water gradually and mix until a firm, workable dough forms. Knead briefly until cohesive; wrap and rest at room temperature 30 minutes.
2. Preheat oven to 325°F (160°C). Line a baking sheet with parchment.
3. On a lightly floured surface, roll two-thirds of the dough into a rough oval about 1/4 inch (6 mm) thick for the base. Place on the prepared sheet.
4. Layer half the pork belly cubes across the center of the dough, sprinkle with half the 1 tsp coarse salt and a little pepper. Arrange the fish on top, then add remaining pork, remaining salt, pepper, and dot with the 2 tbsp butter.
5. Roll remaining dough into a top piece slightly larger than the base. Fold edges of the base up around the filling and place the top piece over it. Pinch and seal edges completely, trimming excess. Tuck and smooth seams so the filling is fully enclosed.
6. Brush the sealed loaf with beaten egg. Place a shallow pan of water in the oven bottom to maintain humidity and prevent the crust from drying excessively.
7. Bake at 325°F (160°C) for about 3 hours until the crust is firm and darkened and the filling is steamy. If crust browns too quickly, cover loosely with foil for the final hour.
8. Remove from oven and cool at least 30 minutes before cutting slices to allow juices to settle. Serve warm or at room temperature; traditionally eaten sliced with butter.
