Kalakukko is a traditional Finnish fish pasty that showcases the rustic flavors of Finland. This hearty dish combines a savory filling of fish, bacon, and onions encased in a rye flour crust, making it a delicious and satisfying meal. Here’s how you can make this Finnish delight at home.
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.
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 is a true Finnish delight, combining the flavors of fish, bacon, onions, and a buttery rye crust. With its rustic charm and delectable taste, this traditional dish is a testament to the rich culinary heritage of Finland. By following this recipe, you can create your own Kalakukko at home and experience the joy of a genuine Finnish delicacy.