Finnish Fish Pie
6 servings
360 minutes
Finnish fish pie is a true embodiment of northern traditions. This ancient recipe reflects the essence of Finnish cuisine, where simplicity meets rich flavors. The crispy dough made from a mix of wheat and rye flour envelops a tender fish filling enriched with cream and the aroma of fried onions with bacon. Long baking in the oven gives the pie special juiciness, while the final touch—melted butter—highlights its rich taste. This pie pairs perfectly with hot tea or traditional Finnish beer, creating an atmosphere of coziness and warmth. In Finland, it is often prepared on festive days, enjoying family unity at the table. It is not just a dish but a piece of northern soul wrapped in a golden crust.
1
Gradually add water to the flour and knead the dough. Add softened butter and salt. Roll out the dough, fold it in half, and refrigerate for half an hour.
- Wheat flour: 200 g
- Rye flour: 200 g
- Butter: 60 g
- Water: 1 glass
2
Cut the bacon into cubes, the onion into large pieces, and fry them together.
- Lard (back fat): 200 g
- Onion: 2 pieces
3
Pass the fish fillet and fried onion with bacon through a meat grinder. Add cream, salt, pepper to the minced meat and mix thoroughly.
- Fish fillet: 800 g
- Onion: 2 pieces
- Cream: 2 tablespoons
- Rendered pork fat (smalec): to taste
4
Roll the dough into a rectangular shape, not too thin, place the filling on one half, cover it with the other half, pinch the edges, and brush them with egg yolk. Bake on low heat for 3 hours, occasionally brushing the pie with fat.
- Chicken egg: 1 piece
- Rendered pork fat (smalec): to taste
5
Wrap the finished pie in a napkin and let it cool slightly. Cut into portions, drizzle with melted butter, and serve.
- Butter: 60 g
