Saturday, August 04, 2007

Kalakuko Fish and Meat in a Loaf.

Today I'm going to post about another European Union member Finland. Although they have had the terrain, climate and history of their country against them, the Finns have succeeded in developing ( Nokia company) and preserving a society with high standard of living.
The most famous Finnish pasty, the kalakukko or kalakuko, comes from the province of Sovo in Central Finland. The name means "fish cock". You can find stalls selling kalakuko in all markets and all bakers sell kalakukko like a specialty. Because the pasty looks like a round loaf, it is possible to buy one by mistake. Many people have set out with the intention of buying a loaf of bread and have gone with kalakuko.



  • 1 kg rye flour
  • 1 Tbs salt
  • 2 Tbs butter
  • 1 1/2 kg vendace or perch
  • salt and freshly ground black pepper
  • 250 g fatty pork
  • 150 g bacon
  • 1 bunch dill, washed

Mix flour, salt and butter with 1 liter of water . Leave a side. Prepare the fish for cooking (scale, gut and remove head and tail). Wash, dry with kitchen paper and season with salt. If you using one large fish instead of several smaller ones, cut the fish into 5 cm wide pieces.
Cut the pork into thin stripes, dice the bacon and chop the dill. Sprinkle a work place with flour and roll out the dough on it an oval shape. layer the fish and the meat in the middle, covering them with bacon and dill. Season with salt and pepper. Brush the outside of the dough with water and close over the filling, pressing down firmly. Smooth the top with wetted hands and sprinkle with rye flour. bake in the oven 250C until the top gets some color. Then wrap in aluminum foil and cook in the oven for 5-6 hours at low temperature 150C. Baste occasionally with pork fat. Leave to cool after baking and cut like bread into thick slices to serve. Kalakuko is eaten hot or cold with butter and accompanied by cold milk or buttermilk.

1 comment:

Tammy Duplessie said...

My husband loves fish and he goes fishing and brings home perch a lot, so I am definitely going to try this recipe.