Kalakukko

Ingredients:

• 500g (about 1 lb) whole small fish, such as perch or whitefish, cleaned and gutted
• 200g (7 oz) pork belly, sliced into thin strips
• 1 medium onion (about 150g), finely chopped
• 1 teaspoon (5g) salt
• 1/2 teaspoon (2g) ground black pepper
• 300ml (1 1/4 cups) water
• 500g (about 3 1/2 cups) rye flour
• 100g (about 3/4 cup) all-purpose flour, plus more for dusting
• 150g (about 2/3 cup) unsalted butter, melted
• 1 egg, beaten, for glazing

Instructions:

1. Preheat your oven to 200°C (390°F).
2. In a large mixing bowl, combine rye flour, all-purpose flour, and a pinch of salt. Gradually add water and melted butter, mixing until a smooth dough forms. Knead the dough for about 5 minutes until elastic. Cover with a damp cloth and set aside.
3. Season the fish with salt and pepper. In a separate bowl, mix the pork slices with the chopped onion and a pinch of salt.
4. Roll out the dough on a floured surface into a large oval shape about 1 cm (1/2 inch) thick.
5. Place a layer of the pork and onion mixture onto the center of the dough, then layer the fish on top, followed by the remaining pork and onion.
6. Carefully fold the edges of the dough over the filling, pinching to seal and form an enclosed loaf. Ensure there are no gaps or holes.
7. Transfer the loaf to a baking sheet lined with parchment paper. Brush the surface with beaten egg to ensure a golden crust.
8. Bake in the preheated oven for about 1 hour. Then, lower the temperature to 150°C (300°F) and continue baking for another 2 hours.
9. Remove from the oven and let cool slightly before slicing. Serve warm or at room temperature.

Notes:

Kalakukko is traditionally baked until the crust is hard, allowing it to preserve the fillings for longer periods, making it an excellent travel food. It can be stored at room temperature for a few days or refrigerated for up to a week. Reheat before serving for the best flavor.