Finnish Kalakukko Pie
Origin of the recipe
In Finland, rye fish pie, Kalakukko, is typically baked for Christmas, but it's also delicious any time of year. Layers of fish alternate with layers of pork belly or bacon, and the pie resembles a loaf of bread. It's baked for several hours at a low temperature. The finished pie is then served on individual plates and eaten with the fragrant rye crust.
What do you need for cooking?
Ingredients
Dough
-
Water
-
Salt
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Rye flour
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Wheat flour
-
Butter
Filling
-
Butter
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Small perch
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Pork belly
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Subcutaneous pork fat
Kitchen utensils
- Knife
- Board
- Bowl
- shoulder blade
- Sieve
- Paper
- Foil
- Baking bags
Kalakukko is a traditional Finnish fish-filled pie baked in rye dough that combines the simplicity and rich flavors of Nordic cuisine. Discover the secrets of making kalakukko, a perfect addition to your table!
Step-by-step recipe
Step 1:
Gut the perch thoroughly, removing the heads and tails, and rinse the fish thoroughly.
Step 2:
Pour water into a bowl, add salt. Add flour, stirring with a spatula.
Step 3:
When the dough thickens, add the remaining flour and butter. Knead the dough by hand until smooth. Form the dough into a circle with your hands, about 35 cm in diameter. Press the edges of the circle lightly and season the center with salt.
Step 4:
Place the fish in the center, overlapping each other, in three rows. Season with salt.
Step 5:
Place pieces of pork belly on top and add salt.
Step 6:
Add another layer of fish and season with salt. Add another layer of brisket and fish, seasoning each layer with salt.
Step 7:
Place the last layer of brisket, add salt, and make the stack compact.
Step 8:
Carefully fold one edge of the dough over the filling, moisten it with water, cover it with the other edge and smooth it with a damp hand.
Step 9:
Tear off any excess dough along the short edge and fold it over like an envelope, moistening it with water and smoothing it out with a knife and a damp hand. Do the same on the other end.
Step 10:
Sprinkle the top of the pie with flour.
Step 11:
Level the pie on all sides and make a hole in the top.
Step 12:
Bake for 45 minutes at 250 degrees.
Step 13:
Grease the pie with butter. Gather the remaining dough and use it to seal the cracks.
Step 14:
Place two strips of lard on top of the pie and wrap the pie tightly in paper, foil and two foil baking bags.
Step 15:
Bake for 6 hours at 120 degrees.
Cooking tips
Use fresh, unsalted pork belly for the pie, otherwise the filling will be oversalted.
It is necessary to carefully seal all the cracks that formed during the first stage so that the fat does not leak out during long baking.
Be generous with the pie wrappers to prevent the pie from burning or drying out.
