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Kalakukko (Finnish fish pie): photo of the dish
Illustrative photo: Rst2000 — CC BY-SA 3.0, Wikimedia Commons
Everyday meals

Kalakukko (Finnish fish pie)

A rye bread loaf stuffed with pork and fish, baked slowly in its own crust. Originating from the Savo region, it is a traditional work meal that keeps for several days and is eaten cold or lukewarm.

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Ingredients

Ingredients

Pâte

Spices & seasoning

Optional extras

On the side

Instructions

  1. Mix the flours, yeast, salt and lukewarm water until you have a soft dough. Leave it covered for 1 hour, until it has doubled in size.
  2. Cut the pork into 2 cm pieces and finely slice the onions. Season the meat with salt, pepper and marjoram.
  3. Preheat the oven to 150 °C.
  4. Roll out two thirds of the dough into a large disc, place it in a buttered tin and arrange a layer of onions in the centre, then the pork, then the fish fillets.
  5. Fold the dough over the filling, sealing it well to form an airtight ball, and make a small hole on top. Decorate with the remaining dough.
  6. Bake for 3 hours at 150 °C. The crust should be deep golden and firm, and the meat melt-in-the-mouth tender.
  7. Let it cool on a rack before slicing. Serve cold or lukewarm with crème fraîche.

Variations and tips

Quick version. Replace the pork with boneless chicken and reduce the baking time to 1 hour 30 minutes at 170 °C.

With what you can find here. If rye flour is hard to find, replace half of it with wholemeal wheat flour.

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Original Ecomely recipe.