Traditional Finnish Kalakukko

Ingredients

• 500g (1.1 lb) fresh perch or vendace 500g (1.1 lb) fresh perch or vendace
• 200g (7 oz) bacon, thinly sliced 200g (7 oz) bacon, thinly sliced
• 500g (4 cups) rye flour 500g (4 cups) rye flour
• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 300ml (1 ¼ cups) water 300ml (1 ¼ cups) water
• 1 tsp salt 1 tsp salt
• 1 tsp black pepper 1 tsp black pepper
• Juice of 1 lemon Juice of 1 lemon

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 20g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the salt, black pepper, and lemon juice. Rub the mixture onto the fish, ensuring it is evenly coated. Let it marinate for 30 minutes.
2. 2.
   In a large mixing bowl, combine the rye flour, all-purpose flour, and water. Knead the dough until it becomes smooth and elastic.
3. 3.
   Divide the dough into two equal parts. Roll out one part into a rectangular shape, approximately 30cm x 40cm (12in x 16in).
4. 4.
   Place half of the bacon slices on top of the rolled-out dough, leaving a small border around the edges.
5. 5.
   Arrange the marinated fish on top of the bacon slices.
6. 6.
   Cover the fish with the remaining bacon slices.
7. 7.
   Roll out the second part of the dough into a rectangular shape, similar to the first one. Place it on top of the fish and bacon, sealing the edges by pressing them together.
8. 8.
   Preheat the oven to 180°C (350°F).
9. 9.
   Transfer the Kalakukko onto a baking sheet and bake for approximately 2 hours, or until the crust turns golden brown and crispy.
10. 10.
    Remove from the oven and let it cool for a few minutes before slicing.

Treat your ingredients with care...

• Fish — Ensure the fish is fresh and of high quality. If perch or vendace is not available, you can substitute it with other firm white fish such as pike or trout.

Tips & Tricks

• To add extra flavor, you can sprinkle some fresh dill or chopped onions between the layers of fish and bacon.
• Serve Kalakukko warm or at room temperature with a dollop of sour cream or lingonberry jam for a traditional Finnish touch.
• Leftover Kalakukko can be refrigerated and enjoyed the next day. Simply reheat it in the oven for a few minutes to regain its crispiness.

Serving advice

Slice the Kalakukko into thick slices and serve as a main course. Accompany it with a fresh green salad or steamed vegetables for a well-rounded meal.

Presentation advice

Present the sliced Kalakukko on a wooden serving board or a traditional Finnish platter. Garnish with fresh dill sprigs for an appealing touch.