Kalakukko – Fish in Bread Dough/Fish Cock

Knead the wheat and rye flours with the water, salt and butter until a smooth, firm dough is formed. Roll out to a thickness of about 1 1/2 cm. Gut the fish (de-grain if necessary), rinse and pat dry. Dice the bacon. Layer the fish and bacon, sprinkled repeatedly with salt and pepper, on the center of the dough. Put the dough lid on top and seal very tightly. Bake the kalakukko in the oven at 250 °C.

Important: always brush repeatedly with rendered bacon. Towards the end of the baking time, wrap in aluminum foil and reduce the temperature to 175 °C.

Remove from the stove and wrap in a dry dish. This will soften the crust.

(*) The fish can be fillets of perch, cod or codfish, but large fish should be cut into small cubes.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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