Main Course
Kalakukko: Finnish Fish and Pork Pie for Lunch
Original name: Kalakukko (Finnish Fish and Pork Pie) Lunch Portion
About this dish
Kalakukko is a traditional Finnish savoury pie from the Savonia region, where rye dough is packed with layered pork and fish, then slow-baked until the crust turns deep mahogany. The long bake essentially preserves the filling, a method born from the need to keep food edible for days in cellars and on long journeys.
This lunch-portion version keeps the spirit intact: a sturdy rye crust, generous butter, and a filling of pork belly and perch or vendace that steams into something remarkably moist and savoury. Serve it warm with a cold shot of aquavit or a glass of cold buttermilk, and plenty of dill.
Ingredients
UK and US measurements are both included for every recipe.
Rye flour
grain400 g
Imperial measurement: 3 1/4 cups
All-purpose flour
grain100 g
Imperial measurement: 3/4 cup
Fine sea salt
seasoning1 tsp
Water, lukewarm
liquid350 ml
Imperial measurement: 1 1/2 cups
Pork belly, rind removed, cut into 2 cm (3/4 inch) strips
protein500 g
Imperial measurement: 1 lb 2 oz
Perch fillets, boned
protein400 g
Imperial measurement: 14 oz
Vendace or small whitefish, cleaned
protein300 g
Imperial measurement: 10 1/2 oz
Butter, softened, plus extra for greasing
fat100 g
Imperial measurement: 7 tbsp
Salt, for seasoning the filling
seasoning1 1/2 tsp
Black pepper, freshly ground
spice1/2 tsp
Fresh dill, chopped, for serving
herb3 tbsp
Method
Make the rye dough
PT10MIn a large bowl, whisk together the rye flour, all-purpose flour, and salt. Pour in the lukewarm water and mix with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5–7 minutes, until smooth and slightly tacky but not sticky. If the dough feels too dry, add water 1 tablespoon at a time; if too wet, dust with a little rye flour. Wrap in cling film and let rest at room temperature for 30 minutes.
Prepare the filling
PT10MPat the pork belly strips dry with paper towel and season with half the salt and pepper. Season the perch and vendace (if using) with the remaining salt and pepper. Set aside.
Roll out the dough
PT10MPreheat the oven to 250°C (480°F) with a rack in the lower third. Cut a piece of parchment paper about 45 cm (18 inches) long. On a lightly floured surface, roll the dough into a large oval about 35 cm (14 inches) long and 25 cm (10 inches) wide, about 6 mm (1/4 inch) thick. Transfer the dough to the parchment paper.
Layer the filling
PT10MSpread half the softened butter over the centre of the dough, leaving a 5 cm (2 inch) border all around. Arrange half the pork belly strips over the butter in a single layer. Top with the perch fillets and vendace, then the remaining pork belly. Dot with the rest of the butter.
Seal the pie
PT10MFold the long sides of the dough over the filling, then fold in the short ends, overlapping the dough to enclose the filling completely. Pinch the seams firmly to seal. Gently shape into a neat oval loaf. Brush the entire surface with a little water or melted butter. If any small tears appear, patch with a scrap of dough.
Bake the kalakukko
PT3H30MTransfer the pie, on its parchment, to a baking sheet. Bake at 250°C (480°F) for 30 minutes, then reduce the heat to 125°C (255°F) and continue baking for 3 hours, until the crust is a deep, dark brown and sounds hollow when tapped. If the crust browns too quickly, cover loosely with foil after the first hour.
Cool and serve
PT20MRemove from the oven and let the kalakukko rest on a wire rack for at least 20 minutes before slicing. Serve warm, cut into thick slices, with fresh dill and a cold glass of buttermilk or aquavit.
Equipment
- Large mixing bowl
- Wooden spoon
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry brush
- Wire rack
- Knife
Nutrition facts
Tips
- For the most authentic flavour, use a mix of fatty pork belly and a lean freshwater fish like perch or vendace, the fat bastes the fish as it bakes, keeping the filling moist.
- Let the baked kalakukko rest for at least 20 minutes before slicing, this allows the juices to settle and makes cleaner cuts.
- Kalakukko keeps well wrapped in parchment and refrigerated for up to 3 days. Reheat slices in a dry skillet or in a low oven to revive the crust.
- If you can't find vendace, substitute with small smelt or extra perch fillets, the dish remains true to its Savonian roots.
Serving suggestions
- Serve with a cold glass of buttermilk or a shot of aquavit.
- Pair with a simple salad of pickled beetroot and dill.
- Offer lingonberry jam on the side for a sweet-tart contrast.
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Recipe by
Freja Nystrom
Specialises in Scandinavian cuisineFreja makes gravlax with dill and aquavit. She cures it in her basement.
Describe yourself in three words: Dill-y, aquavit-y, basement-cured.