Main Course · Dinner · Eastern European ·

Finnish Kalakukko with Rye Crust and Fish Fillet

Name: Finnish Kalakukko with Rye Crust and Fish Fillet
Prep time: 90 min
Cook time: 270 min
Total time: 360 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: 2 cups rye flour; 1 cup all-purpose flour; 1 tsp salt; 1 cup water; 500g fresh fish fillet, skinned and deboned; 200g pork belly, sliced thinly; 1 tsp salt; 1/2 tsp black pepper; 1 egg, beaten; 2 tbsp water; 2 tbsp butter, melted; Fresh dill, for garnish

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

5(310 reviews)

·By Ethan Brooks·July 24, 2025

Finnish Kalakukko with Rye Crust and Fish Fillet — Main Course served and photographed from above

Prep

1 h 30 min

Cook

4 h 30 min

Difficulty

Advanced

Serves

Ingredients

Servings

For the Rye Dough

For the Filling

For Sealing

For Serving

Nutrition

Per serving

Calories: 479 kcal
Protein: 28.17 g
Carbs: 44.33 g
Fat: 19.83 g
Fiber: 5.5 g

Whole recipe

Total

Calories: 2872 kcal
Protein: 169 g
Carbs: 266 g
Fat: 119 g
Fiber: 33 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
2 cups rye flour	820	22	170	2	28
1 cup all-purpose flour	455	12	95	1	4
1 tsp salt	0	0	0	0	0
1 cup water	0	0	0	0	0
500g fresh fish fillet skinned and deboned	545	115	0	6	0
200g pork belly sliced thinly	776	14	0	82	0
1 tsp salt	0	0	0	0	0
1/2 tsp black pepper	3	0	1	0	1
1 egg beaten	68	6	0	5	0
2 tbsp water	0	0	0	0	0
2 tbsp butter melted	204	0	0	23	0
Fresh dill for garnish	1	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Rye Dough

1
Mix Dry Ingredients
Mix rye flour, all-purpose flour, and salt in a bowl.
2
Add Water & Knead
Gradually add water and knead until you have a firm dough.
3
Rest the Dough
Wrap in plastic and let it rest for 30 minutes.
Tip: Letting the dough rest allows the flour to fully hydrate, making it easier to shape.

Preparing the Filling

1
Season Fish & Pork
Season fish fillet and pork belly with salt and pepper.
Tip: Ensure the fish is fresh and properly cleaned to avoid spoilage.
2
Slice the Fish
Slice the fish into manageable pieces.
3
Layer Ingredients
Layer the fish and pork alternately to prepare for assembly.

How to Make Finnish Kalakukko with Rye Crust and Fish Fillet

Total time: 6 h · Yields 6 servings

1
Assembly
Roll out the rested dough and place the layered filling in the center. Fold dough over to encase the filling.
2
Sealing
Use the beaten egg wash to seal the edges of the dough.
3
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.