Kalakukko (Finnish Fish Pie): Assemble and Bake the Pie

nagoyasuzukiamerica.com – Kalakukko is a traditional Finnish savory pie, particularly popular in the region of Savonia. It’s a hearty and flavorful dish, perfect for a comforting meal. The pie consists of a rye dough crust filled with a mixture of fish and pork belly.

Ingredients:

For the Dough:

• 500g rye flour
• 250ml warm water
• 10g fresh yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 50g butter, softened

For the Filling:

• 500g white fish fillets (e.g., cod, haddock, or pike perch)
• 250g pork belly, sliced
• 1 onion, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

Make the Dough:

1. Activate the Yeast: In a small bowl, combine the warm water, yeast, and sugar. Let it sit for 10 minutes until foamy.
2. Combine Dry Ingredients: In a large bowl, mix the rye flour and salt.
3. Add Wet Ingredients: Add the activated yeast mixture and softened butter to the dry ingredients. Mix until a dough forms.
4. Knead the Dough: Knead the dough on a lightly floured surface for 5-10 minutes, or until smooth and elastic.
5. Proof the Dough: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.   

Prepare the Filling:

1. Sauté the Onion: In a skillet, sauté the onion until softened.
2. Combine Ingredients: In a bowl, combine the fish, pork belly, sautéed onion, salt, and pepper.

Assemble and Bake the Pie:

1. Roll Out the Dough: Divide the dough into two equal portions. Roll out each portion into a large circle, slightly larger than a baking sheet.
2. Add Filling: Place one rolled-out dough on a baking sheet. Spread the fish and pork belly mixture evenly over the dough, leaving a 1-inch border.
3. Top with Second Dough: Cover the filling with the second rolled-out dough, pressing the edges together to seal.
4. Cut Vents: Cut a few slits in the top crust to allow steam to escape.
5. Bake the Pie: Bake the pie in a preheated oven at 200°C (400°F) for 40-50 minutes, or until the crust is golden brown and the filling is cooked through.

Serve:

1. Cool and Slice: Let the pie cool slightly before slicing and serving.

Tips:

• Fish and Pork: You can use different types of fish and pork, but the combination of white fish and pork belly is a classic choice.
• Rye Flour: Rye flour gives the crust a unique flavor and texture.
• Baking Time: The baking time may vary depending on the size of your pie and your oven.
• Serving Suggestions: Kalakukko is traditionally served with butter and lingonberry jam.
• Freezing: You can freeze the unbaked pie for later.