Kalakukko (Finnish Fish and Pork Rye Loaf)
In short: A thick rye crust packed with fish and pork belly and baked slowly for hours until everything steams tender. A specialty of the Savo region. It takes about 4 h 20 min in total and makes 8 servings.
- Prep
- 50 min
- Cook
- 3 h 30 min
- Resting
- 1 h 30 min
- Total
- 4 h 20 min
- Servings
- 8
- Difficulty
- Challenging
- Calories
- 575 kcal
Kalakukko is a loaf from eastern Finland, closely associated with the Savo region and the city of Kuopio. A thick rye crust is packed with fish and pork belly and baked slowly for hours, so the filling steams in its own juices. It is cut into thick slices through crust, fish and pork together, and eaten warm with butter or cold the next day.
Instructions
- Mix the rye flour, all-purpose flour and salt. Stir in the water and oil, then knead for 5 minutes to a firm, smooth dough. Cover and rest for 30 minutes.
- Heat the oven to 150°C (300°F). Toss the fish with 1 tsp of the salt and the pepper. Season the pork belly slices with the remaining 1 tsp salt.
- On a baking sheet lined with baking paper, roll the dough into an oval about 35 x 45 cm (14 x 18 in) and 4 mm (1/6 in) thick, leaving the edges a little thinner.
- Lay half of the pork belly in the center of the oval, add all of the fish in an even layer, and top with the rest of the pork.
- Fold the dough up and over the filling to enclose it completely. Pinch and fold the seams into a thick, tight rim, brush the loaf with water and prick the top 3 times.
- Cover loosely with foil and bake for 3 hours. Remove the foil and bake 20 to 30 minutes more, until the crust is dark brown and the fish and pork reach 74°C (165°F).
- Wrap the hot loaf in a clean kitchen towel and rest it for 1 hour so the crust softens. Cut into thick slices to serve.
Tips
- Traditional kalakukko uses small whole fish such as vendace and bakes 6 to 8 hours until the bones dissolve. Boneless fillets give a similar result in about half the time.
- Do not skip the pork belly. Its fat bastes the fish while it bakes and keeps the filling juicy.
Questions and answers
What fish is best for kalakukko?
Freshwater fish such as perch, trout or whitefish. In Finland small vendace (muikku) or perch are traditional, and any firm, mild fish fillet works.
How long does kalakukko keep?
Wrapped, it keeps for 4 days in the fridge. Reheat slices in a 160°C (325°F) oven for 15 minutes or eat them cold.
Do you eat the crust?
Yes. The loaf is sliced through crust and filling together. The crust softens as it rests and takes on the flavor of the fish and pork.
How long does it take to make Kalakukko (Finnish Fish and Pork Rye Loaf)?
About 4 h 20 min in total: 50 min of preparation and 3 h 30 min of cooking.
How many calories are in Kalakukko (Finnish Fish and Pork Rye Loaf)?
About 575 kcal per serving, with 27 g of protein, 50 g of carbohydrates and 29 g of fat. These values are estimates.
Nutrition per serving
| Calories | 575 kcal |
|---|---|
| Protein | 27 g |
| Carbohydrates | 50 g |
| Fat | 29 g |
| Fiber | 6 g |
| Sugar | 1 g |
| Sodium | 1150 mg |
Estimated values, calculated from the ingredients.
