Kalakukko
Kalakukko is a traditional Finnish fish pie baked in a rye crust. This hearty dish features small fish, typically perch or vendace, layered with pork belly inside a dense rye dough. It's a satisfying and portable meal, perfect for a cold day.
An original recipe by Forkin
- Total time
- 5 hr 30 min
- Serves
- 4
- Difficulty
- Hard
Allergen information: may contain fish, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
crust
- 300 grye flour
- 100 gall-purpose flour
- 200 mlwater, warm
- 1 tspsalt
filling
- 500 gfreshwater fish, cleaned, gutted, heads and tails removed
- 200 gpork belly, thinly sliced
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
glaze
- 1 tbspbutter, melted
Equipment
rolling pin · large bowl · baking sheet · parchment paper · aluminum foil
The method
Step by step
- 1
Combine the rye flour, all-purpose flour, and salt in a large bowl for the crust.
About 2 min
- 2
Gradually add the warm water to the flour mixture, mixing until a stiff dough forms.
About 5 min
- 3
Turn the dough out onto a lightly floured surface and knead for about 10-15 minutes until smooth and elastic.
About 15 min
Cook’s note: The dough should be quite firm.
- 4
Cover the dough with a clean cloth and let it rest for 30 minutes.
About 30 min
- 5
Preheat your oven to 175°C (350°F).
About 10 min
- 6
Roll out the rested dough into a large oval shape, about 0.5 cm (0.2 inches) thick.
About 5 min
Cook’s note: It should be large enough to enclose all the filling.
- 7
Season the freshwater fish with salt and black pepper.
About 2 min
- 8
Arrange half of the sliced pork belly on the center of the dough.
About 2 min
- 9
Layer the seasoned fish on top of the pork belly.
About 2 min
- 10
Top the fish with the remaining pork belly.
About 2 min
- 11
Carefully fold the edges of the dough over the filling, sealing it completely to form a tight, loaf-like shape.
About 10 min
Cook’s note: Pinch the seams firmly to prevent any leaks during baking.
- 12
Place the kalakukko on a baking sheet lined with parchment paper.
About 1 min
- 13
Bake for 30 minutes at 175°C (350°F) to set the crust.
About 30 min
- 14
Reduce the oven temperature to 125°C (250°F).
- 15
Cover the kalakukko tightly with aluminum foil and continue baking for another 3-4 hours.
About 3 hr 30 min
Cook’s note: The long, slow bake allows the fish and pork to cook thoroughly and the flavors to meld.
- 16
After baking, remove from the oven and brush the top with melted butter.
About 1 min
- 17
Allow the kalakukko to rest for at least 30 minutes before serving.
About 30 min
Cook’s note: This allows the juices to redistribute and makes it easier to slice.
Keep it good
Store leftover kalakukko wrapped tightly in foil or plastic wrap in the refrigerator.
Reheat slices in a moderate oven or microwave until warmed through.
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