Finnish Kalakukko with Rye Crust and Fish Fillet

Traditional Savory Finnish Pastry

A delightful and wholesome Finnish delicacy made of fish and pork baked inside a rye crust, perfect for a hearty meal.

4 h 30 min
6
Advanced

Ingredients

For the Rye Dough

2 cups rye flour

1 cup all-purpose flour

1 tsp salt

1 cup water

For the Filling

500g fresh fish fillet

skinned and deboned

200g pork belly

sliced thinly

1 tsp salt

1/2 tsp black pepper

For Sealing

1 egg

beaten

2 tbsp water

For Serving

2 tbsp butter

melted

Fresh dill

for garnish

Preparation

Preparing the Rye Dough

Mix Dry Ingredients

Mix rye flour, all-purpose flour, and salt in a bowl.

Add Water & Knead

Gradually add water and knead until you have a firm dough.

Rest the Dough

Wrap in plastic and let it rest for 30 minutes.

Letting the dough rest allows the flour to fully hydrate, making it easier to shape.

Preparing the Filling

Season Fish & Pork

Season fish fillet and pork belly with salt and pepper.

Ensure the fish is fresh and properly cleaned to avoid spoilage.

Slice the Fish

Slice the fish into manageable pieces.

Layer Ingredients

Layer the fish and pork alternately to prepare for assembly.

Cooking Process

Assembly

Roll out the rested dough and place the layered filling in the center. Fold dough over to encase the filling.

Sealing

Use the beaten egg wash to seal the edges of the dough.

Baking

Preheat the oven to 200°C (392°F) and bake for 15 minutes, then reduce the temperature to 150°C (302°F) and continue baking for 3 1/2 hours.

Plating & Serving

Finnish Kalakukko with Rye Crust and Fish Fillet

FaUtensils

Serve & Garnish

Slice the kalakukko and brush with melted butter while warm, then garnish with fresh dill for an authentic Finnish presentation.

Sauce Pairings

Melted Butter

Brushed on top, gives a glossy finish

Dill Sauce

Light and creamy, complements the fish

Garnishes & Accompaniments

Fresh dill sprigsLemon wedges

Perfect Sides

Boiled potatoes

Steamed vegetables