Kalakukko

Ingredients8

• rye flour500 g
• wheat flour100 g
• water350 ml
• salt2 tsp
• butter40 g
• vendace800 g
• pork belly300 g
• coarse salt1 tbsp

Method

1. Mix the rye flour, wheat flour, and salt, then work in the water and softened butter to make a firm dough. Cover and rest for 30 minutes.
2. Gut and rinse the vendace, leaving them otherwise whole. Cut the pork belly into thin strips.
3. Roll the dough into a thick oval. Layer the fish and pork in the center, salting each layer generously.
4. Fold the dough up around the filling and pinch the seams tightly so no juices can escape.
5. Bake at 250°C for 30 minutes, then lower to 150°C and bake for about 4 hours until the crust is dark and hard.
6. Wrap the hot kalakukko in a clean towel and let it rest for at least 1 hour so the juices soften the crust.
7. Slice and serve warm, traditionally with butter.