AI GeneratedFinnishHardnordic · Finland
Kalakukko
An iconic bread from Savonia — a dense rye crust encasing layers of vendace fish and pork fat, baked slowly for hours until the fish melts into the bread.
310 min 8 servings
nut-freedairy-free
An iconic bread from Savonia — a dense rye crust encasing layers of vendace fish and pork fat, baked slowly for hours until the fish melts into the bread.
Allergen Warning
Contains: gluten, fish
Equipment needed
oven, baking sheet, mixing bowl
Mix rye flour, all-purpose flour, water, and 1 tsp salt to form a firm dough
Knead for 5 minutes, then roll out into a large oval about 1 cm thick
Clean the fish, removing heads and guts but keeping bones
Layer fish on the dough, season with salt, then top with thin slices of pork fat
Fold the dough over the filling, sealing edges tightly by pinching
Place seam-side down on a baking sheet and brush with melted butter
Bake at 200C (400F) for 30 minutes, then reduce to 150C (300F) and bake for 4 more hours
Brush with butter occasionally during baking, serve warm in thick slices
Storage Instructions
Store at room temperature for 1 day, wrapped in cloth. Refrigerate up to 4 days. Reheat slices in oven at 150C. Freezes whole for 2 months.
Cultural Context
The pride of Kuopio in Eastern Finland, kalakukko was originally a portable lunch for farmers and fishermen. In 2002 it received EU Traditional Specialty Guaranteed status. The Kuopio market hall sells the most famous versions.
Enjoyed Kalakukko? Try Detox Green Sunrise — Balance out a rich meal.
View Juice