Kalakukko
The fish loaf of Savo: vendace or perch and pork baked for hours inside a rye-dough coffin until the bones turn to butter — Finland's oldest convenience food. Ingredients: rye flour, water, salt (dough); filling: whole small fish (muikku vendace), pork belly, salt, dill (optional).
What it is
The fish loaf of Savo: vendace or perch and pork baked for hours inside a rye-dough coffin until the bones turn to butter — Finland's oldest convenience food. Ingredients: rye flour, water, salt (dough); filling: whole small fish (muikku vendace), pork belly, salt, dill (optional). Recipe: 1) Make a firm rye dough; roll into a thick oval. 2) Layer fish and pork with salt. 3) Fold the dough over and seal into a loaf. 4) Bake low for 4-6 hours until the crust hardens and the inside steams soft. Serve: sliced like bread — crust and filling in each bite — with butter and milk. Flavor: rich fish, smoky rye, pork fat. History: kalakukko let medieval workers and travellers carry a cooked meal for days; Kuopio's market and Hanna Partanen's bakery made it famous. See also: Lohikeitto (Salmon Soup), Karelian Pasty (Karjalanpiirakka).
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