Dish
Kalakukko
The dough is made with rye flour, water, and salt, and is rolled out into a circle. The filling is made with fish (usually vendace or whitefish) and pork, and is seasoned with salt and pepper. The filling is placed on one half of the dough, then the other half is folded over and the edges are crimped together. The kalakukko is then baked in an oven or over an open fire until cooked through.
Origins and history
Kalakukko is a specialty of the Savonia region in eastern Finland, and has been made there for centuries. It was originally a way for farmers to preserve fish and meat for the winter months.
Dietary considerations
Contains fish and pork. Not suitable for vegetarians or vegans.
Variations
There are many variations of kalakukko, with different fillings and dough recipes depending on the region and family tradition.
Presentation and garnishing
Kalakukko can be decorated with a sprig of dill or a slice of lemon for presentation.
Tips & Tricks
Make sure to let the kalakukko cool slightly before slicing and serving.
Side-dishes
Kalakukko is often served with a side of boiled potatoes and lingonberry jam.
Drink pairings
Kalakukko is often served with a cold beer or a glass of milk.
Delicious Kalakukko recipes
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