1 ⅔ cups (4 dl) water
3 cups (7 dl) rye ﬂour
1 ¼ cups (3 dl) all-purpose ﬂour
4 tablespoons (50 gr) butter
2 teaspoons salt
1 ¾ pounds (800 gr) small ﬁsh (vendace, perch)
7 ounces (200 gr) side pork or bacon
1 tablespoon salt
- Clean the ﬁsh and strain well. Prepare the dough. Mix the ﬂours and salt and then stir them into the water. Add the soft butter and knead into a ﬁrm dough. With a rolling pin, roll out the dough into a circular, approximately 1 cm thick crust (the center of the crust should be thicker than the edges). Sprinkle the center of the crust with rye ﬂour.
- Place the ﬁsh, salt and side pork, in layers, onto the center of the crust. Raise the edges and close the seam tightly with water and ﬂour. Form into a round shape. Place the pie upside down (the seam downwards) onto a baking tray covered with greaseproof paper.
- Bake at 400°F (200°C) until the crust has a brownish color. Wrap the pie in foil, lower the heat to 200°F (75 — 100 ° C), and bake for approximately 5 — 6 more hours. After removing the pie from the oven, cover it with a kitchen towel to soften the crust.
“The unopened kalakukko will keep for a long time and it can be eaten either warm or cold, which in the olden days made it a perfect dish for long trips.” Kaisa Poutanen
Note: the photo above is not of kalakukko, but of various rye-dough pastries, some containing ﬁsh, at the Market Hall in Helsinki.
Recipe courtesy of Kaisa Poutanen. Oldways photo from Cynthia Harriman.
Total Fat: 19 g
(Saturated Fat: 8 g)
Sodium: 1730 mg
Carbohydrate: 44 g
Fiber: 4 g
Protein: 28 g.