Kalakukko

Ingredients

• 2 cups medium rye flour
• 1 cup all-purpose flour
• 1.5 teaspoons fine sea salt
• 1 cup warm water
• 2 tablespoons neutral oil or melted lard
• 1 pound fresh pike or perch fillets, skin removed
• ½ pound boneless pork shoulder, cut into thin slices
• ½ cup pearl barley
• 1 whole medium yellow onion
• 1.5 teaspoons fine sea salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons fresh dill, roughly chopped
• ½ cup water or fish stock
• 1 tablespoon neutral oil for brushing
• 2 tablespoons water for egg wash

Instructions

1. 1

   In a large mixing bowl, whisk together 2 cups medium rye flour, 1 cup all-purpose flour, and 1.5 teaspoons fine sea salt. Pour in 1 cup warm water and 2 tablespoons neutral oil or melted lard. Mix with your hands until a shaggy dough forms — the dough should be slightly sticky and rougher than wheat dough. Knead for 3-4 minutes just until the dough comes together and becomes slightly elastic. Cover with a kitchen towel and let rest for 20 minutes while you prepare the filling.

2. 2

   Rinse 0.5 cup pearl barley under cold water and set aside. Peel and thinly slice 1 medium yellow onion into half-moons. Cut 1 pound fresh pike or perch fillets into 2-inch pieces, keeping the fish as intact as possible. Slice 0.5 pound boneless pork shoulder into thin, bite-sized pieces — aim for 1/8-inch thick. Roughly chop 2 tablespoons fresh dill.

3. 3

   In a bowl, combine the barley, onion slices, pork pieces, and fish pieces. Add 1.5 teaspoons fine sea salt, 0.5 teaspoon freshly ground black pepper, the chopped dill, and 0.5 cup water or fish stock. Toss gently to combine — you want the ingredients mixed but the fish to stay in larger pieces so it doesn't break apart during baking.

4. 4

   Preheat your oven to 350°F (175°C). Lightly dust a clean work surface with rye flour. Turn the rested dough out onto the surface and gently shape it into a rough oval about 12 inches long and 8 inches wide — the dough is rustic, so don't overwork it. The thickness should be about 1/4 inch.

5. 5

   Mound the filling mixture in the center of the dough oval, leaving about 2 inches of border on all sides. Don't pack the filling — it should stay in a loose mound so the flavors meld without overcrowding. Fold the long sides of the dough up and over the filling, overlapping them slightly in the center like closing a boat. Gently fold the short ends up and over, creating a sealed package. The seams should overlap and the whole pastry should look like a rustic rye boat.

6. 6

   Transfer the kalakukko seam-side up to a parchment-lined baking sheet. Mix 2 tablespoons water into a thin egg wash and brush it all over the surface of the dough — this will give you a light golden crust. Cut a small slit in the top to allow steam to escape during baking.

7. 7

   Bake at 350°F for 50-60 minutes, until the rye crust is a deep golden brown and firm to the touch. You should smell toasted rye and see the crust has darkened significantly — it should sound hollow when tapped on the bottom. The kalakukko will continue to set as it cools slightly.

8. 8

   Remove from the oven and brush the top with 1 tablespoon neutral oil while still hot — this keeps the crust tender. Let rest for 10 minutes before slicing. Serve warm or at room temperature, sliced into thick wedges. The filling should be steaming when you cut into it, with tender fish, cooked barley, and silky pork.

Tools you’ll need

• large mixing bowl
• kitchen towel
• cutting board
• sharp chef's knife
• medium mixing bowl
• work surface
• parchment paper
• baking sheet
• pastry brush
• oven
• instant-read thermometer (optional)

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