The kalakukko is a traditional dish from the Savo region in Finland, with ancient origins tied to rural life and long winter months.
▶It was prepared as a complete meal to take to the fields or woods, thanks to its ability to keep well even outside the refrigerator.
▶It is a loaf-shaped rye unleavened bread filled primarily with freshwater fish (such as perch or whitefish known as muikku), pork belly, and sometimes even meat. Everything is salted and then wrapped in the dough, which is carefully sealed.
▶The cooking is slow and long: Kalakukko is cooked for many hours, even up to 10, at a moderate temperature, so that the filling cooks in its own steam and melds with the crumb, while the outer crust becomes solid and dark.
▶Traditionally, it was baked in wood-fired ovens and eaten sliced into thick pieces, often accompanied by butter and milk, but also new potatoes, cucumbers, and tomatoes.
▶The top of the bread is cut off, the filling is scooped out, and it is enjoyed together with the crust (scroll through the photos to see the cutting).
⭐My version is made with an interior consisting of cod and thinly sliced fresh pork belly.
It was cooked for 9 and a half hours.
- Difficulty: Difficult
- Cost: Medium
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Slow Cooking
- Cuisine: European
- Seasonality: All Seasons
Ingredients
- 4 cups rye flour
- 1 1/4 cups water (cold)
- 1/2 cup oat flakes
- 2 tbsps butter (melted)
- 1 pinch salt
- 21 oz white fish (muikku or small freshwater fish or cod)
- 10 1/2 oz fresh pork belly (thinly sliced)
- to taste
Steps
In a large bowl, mix the cold water with the salt and oat flakes.
Gradually add the rye flour, mixing until you obtain a firm dough.
Incorporate the melted butter (100 g per kg of flour) and knead until you achieve a homogeneous consistency.
Divide the dough into two parts: one slightly larger for the base and a smaller one for the cover.
Roll out the larger part on a floured surface, forming a circle about 0.4 inches thick.
Place the cleaned fish and thinly sliced pork belly in the center of the rolled-out dough, leaving a free border of about 2 inches.
Alternate the filling with the salt (finish with the pork belly and 1 teaspoon of salt on top).
Roll out the second part of the dough and place it over the filling.
Seal the edges well by folding and pressing them together to prevent leakage during cooking. Shape it to be about 6 to 16 inches long.
Preheat the oven to 482°F.
Place the kalakukko on a baking tray lined with parchment paper.
Bake for about 15 minutes, then reduce the temperature to 257°F and continue baking for 8-9 hours.
During baking, if necessary, cover the kalakukko with parchment paper or foil to prevent the crust from becoming too dark.
Once cooked, wrap the kalakukko in a clean cloth and let it cool slowly.
This process helps soften the crust and develop the flavors.
Fish used:
The fish traditionally used is muikku, but other small freshwater fish can also be used.
The long, low-temperature cooking allows the fish bones to soften, making them edible.
