Finnish pie kalakukko
6 servings
360 minutes
"Kukko" is translated from Karelian as "pie", and, accordingly, kalakukko is "pie with fish". For the filling, take salmon - in our recipe it is salmon. For a less festive version, smelt or other small fish will do.
1
Prepare the necessary ingredients.
2
Sift the flour.
- Rye flour: 315 g
3
Add a teaspoon of salt and vegetable oil.
- Salt: to taste
- Vegetable oil: 2 tablespoons
4
Start kneading, gradually pouring in water. You may need from 1 to 1.5 cups of water. The dough should be very pliable and slightly sticky.
- Water: 300 ml
5
Cut the fish fillet into large flat pieces and the pork into thin slices.
6
Tear off a small piece of dough and set it aside for later use. On a floured surface, roll out the dough to about 1 centimeter thick, with the edges slightly thinner than the center. Layer the fish and pork, seasoning each layer with salt and pepper. Moisten the edges of the dough with water and seal them to shape the pie into an oval.
- Rye flour: 315 g
- Wheat flour: 130 g
- Salt: to taste
- Ground black pepper: to taste
- Salmon fillet: 800 g
- Pork belly: 200 g
7
Carefully flip the pie onto a baking sheet lined with parchment paper, seam side down. Sprinkle the pie with rye flour and make a small cut in the center for steam to escape. Place the pie in an oven preheated to 200 degrees for 30–40 minutes.
- Rye flour: 315 g
8
Remove the pie from the oven and lower the temperature to 80 degrees. Use the leftover dough to seal the hole in the pie, brush it with butter, and wrap it in parchment.
- Butter: to taste
9
Then tightly wrap the pie in foil and send it to the oven for 4 hours.
10
Brush the finished pie with butter again, cut a lid in the center, and serve.
- Butter: to taste