Kalakukko, a traditional Finnish dish, is a mouthwatering fish pasty that combines the flavors of fresh fish, bacon, and a buttery rye crust. This hearty and flavorful delicacy hails from the region of Savonia and is a true representation of Finnish culinary heritage. In this recipe, we’ll guide you through the steps to create an authentic Kalakukko that will transport you to the heart of Finland and delight your taste buds.
Kalakukko (Fish Pasty) Recipe
Ingredients:
For the dough:
- 4 cups rye flour
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 cup water
- 1 cup butter, chilled and cubed
For the filling:
- 1.5 lbs (700g) fresh fish fillets (such as perch or vendace)
- 6 slices bacon, chopped
- 1 medium-sized onion, thinly sliced
- Salt and pepper, to taste
- Fresh dill, chopped (optional)
Instructions:
- Prepare the dough:
- In a large mixing bowl, combine the rye flour, all-purpose flour, and salt. Mix well.
- Add the chilled and cubed butter to the flour mixture. Use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add water, mixing until the dough comes together. Knead the dough gently until it forms a smooth ball. Cover the dough with a kitchen towel and let it rest for about 30 minutes.
- Prepare the filling:
- Rinse the fish fillets under cold water and pat them dry with paper towels. Season the fish with salt and pepper to taste.
- In a frying pan, cook the chopped bacon until crispy. Remove the bacon from the pan and set it aside, leaving the bacon fat in the pan.
- In the same pan with the bacon fat, sauté the thinly sliced onion until translucent and slightly caramelized. Remove from heat.
- Assemble the Kalakukko:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Divide the dough into two equal portions. Roll out one portion into a thin, round sheet on a lightly floured surface. This will be the bottom crust.
- Place the rolled-out dough onto the prepared baking sheet.
- Layer half of the fish fillets on top of the dough, leaving a border around the edges. Sprinkle half of the cooked bacon and sautéed onions over the fish. If desired, add a sprinkle of fresh dill for added flavor.
- Roll out the second portion of the dough into a thin round sheet. Place it on top of the filling, sealing the edges with the bottom crust. Press the edges together to prevent the filling from leaking during baking.
- Use a sharp knife to create a few small slits on the top crust to allow steam to escape during baking.
- Bake the Kalakukko:
- Place the assembled Kalakukko in the preheated oven and bake for approximately 2-3 hours, or until the crust turns golden brown and the fish is cooked through.
- Once baked, remove the Kalakukko from the oven and let it cool for a few minutes before slicing.
- Serve and enjoy:
- Slice the Kalakukko into thick wedges and serve it warm. The combination of the flaky rye crust, tender fish, and flavorful bacon and onion filling will tantalize your taste buds.
- Kalakukko can be enjoyed as a main course or as a delicious snack. Serve it with a side of fresh salad or pickles for a complete Finnish dining experience.
Kalakukko (Fish Pasty) Tips:
- If you can’t find fresh fish fillets, you can use frozen fish that has been thawed and drained well.
- Leftover Kalakukko can be stored in the refrigerator and reheated in the oven or microwave. It can also be enjoyed cold as a tasty and convenient snack.
Kalakukko (Fish Pasty) Recipe Conclusion:
