Entree: Finland – Southern Finland – Kalakukko (Traditional Finnish baked pie of fish and pork enclosed in a dense rye crust)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 3 hrs

Additional 30 min

Total 4 hrs 10 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

Rye flour — 12 3/4 oz, plus an unmeasured amount for dusting
All-purpose flour — 4 3/8 oz
Fine salt — 0.21 oz
Butter or lard, melted — 45 ml (about 1 1/2 oz if butter; about 1 7/16 oz if lard) (estimated edible portion: 1 1/2 oz)
Water — 240 ml (8 1/2 oz), with additional amount as needed
Small whole freshwater fish, gutted and scaled (perch as the catalog example) — 15 7/8 oz gross; estimated edible cooked fish flesh about 7 7/8 oz
Pork belly, skin removed, cubed — 7 7/8 oz raw
Coarse salt — 0.21 oz, plus an unmeasured amount to taste
Black pepper, freshly ground — 0.035 oz
Butter — 1 1/16 oz
Egg, beaten — 1 3/4 oz edible weight

Show original ingredient measurements

Rye flour — 360 g, plus an unmeasured amount for dusting
All-purpose flour — 125 g
Fine salt — 6 g
Butter or lard, melted — 45 ml (about 42 g if butter; about 41 g if lard) (estimated edible portion: 42 g)
Water — 240 ml (240 g), with additional amount as needed
Small whole freshwater fish, gutted and scaled (perch as the catalog example) — 450 g gross; estimated edible cooked fish flesh about 225 g
Pork belly, skin removed, cubed — 225 g raw
Coarse salt — 6 g, plus an unmeasured amount to taste
Black pepper, freshly ground — 1 g
Butter — 30 g
Egg, beaten — 50 g edible weight

Instructions

Gram weights below are shown as approximate US weights.

1. Combine the rye flour, all-purpose flour, and 0.21 oz fine salt. Stir in the melted butter or lard, then gradually add 240 ml water until a firm, workable dough forms. Knead briefly, cover, and rest at room temperature for 30 minutes.
2. Preheat the oven to 160°C. Line a baking sheet with parchment paper.
3. On a lightly floured surface, roll about two-thirds of the dough into a rough oval about 6 mm thick. Transfer it to the prepared baking sheet.
4. Layer half the pork belly cubes across the center of the dough. Sprinkle with half the 0.21 oz coarse salt and some of the pepper. Arrange the gutted and scaled fish over the pork, then add the remaining pork, coarse salt, and pepper. Dot the filling with 1 1/16 oz butter.
5. Roll the remaining dough into a top piece slightly larger than the base. Fold the base edges up around the filling and place the top piece over it. Pinch the edges closed, trim excess dough, and smooth the seams so the filling is fully enclosed.
6. Brush the loaf with the beaten egg. Place a shallow pan of water on the oven floor to maintain humidity.
7. Bake at 160°C for about 3 hours, until the crust is firm and darkened and the filling is steaming hot. If the crust browns too quickly, cover loosely with foil for the final hour.
8. Remove from the oven and cool for at least 30 minutes before slicing. Serve warm or at room temperature; traditionally eaten sliced with butter.

1. Combine the rye flour, all-purpose flour, and 6 g fine salt. Stir in the melted butter or lard, then gradually add 240 ml water until a firm, workable dough forms. Knead briefly, cover, and rest at room temperature for 30 minutes.
2. Preheat the oven to 160°C. Line a baking sheet with parchment paper.
3. On a lightly floured surface, roll about two-thirds of the dough into a rough oval about 6 mm thick. Transfer it to the prepared baking sheet.
4. Layer half the pork belly cubes across the center of the dough. Sprinkle with half the 6 g coarse salt and some of the pepper. Arrange the gutted and scaled fish over the pork, then add the remaining pork, coarse salt, and pepper. Dot the filling with 30 g butter.
5. Roll the remaining dough into a top piece slightly larger than the base. Fold the base edges up around the filling and place the top piece over it. Pinch the edges closed, trim excess dough, and smooth the seams so the filling is fully enclosed.
6. Brush the loaf with the beaten egg. Place a shallow pan of water on the oven floor to maintain humidity.
7. Bake at 160°C for about 3 hours, until the crust is firm and darkened and the filling is steaming hot. If the crust browns too quickly, cover loosely with foil for the final hour.
8. Remove from the oven and cool for at least 30 minutes before slicing. Serve warm or at room temperature; traditionally eaten sliced with butter.