Inspired by the Finnish fish-and-rye pie kalakukko, this home-kitchen version uses boneless fish fillets and thin pork belly slices. A hot initial bake sets the crust, followed by a long wrapped bake that softens the filling. Plan it for a leisurely autumn or winter meal rather than a quick dinner.
6 servings · Prep: 45 minutes · Cook/bake: about 270 minutes · Rest/chill: 30 minutes · Total: about 345 minutes
At a glance
Finnish-Style Fish Pie in Rye Crust
- Prep time
- 45 min
- Cook time
- 4 hr 30 min
- Total time
- 5 hr 45 min
- Yield
- 6 servings
Total time includes 30 min of additional time. See the instructions for details.
Ingredients
| Amount | Ingredient |
|---|---|
| 300 g | (about 2¾ cups) rye flour, plus extra for rolling |
| 200 g | (about 1⅔ cups) all-purpose wheat flour |
| 1 tsp | fine salt for the dough |
| 300 ml | (1¼ cups) cool water, plus a little as needed |
| 80 g | (5½ tbsp) unsalted butter, softened, divided: 60 g for the dough and 20 g for brushing |
| 600 g | (1 lb 5 oz) boneless, skinless white fish fillets, thoroughly checked for bones |
| 300 g | (10½ oz) fresh pork belly, sliced very thinly, about 3–4 mm thick |
| 1 tsp | fine salt for the filling, or to taste |
| ½ tsp | ground black pepper |
Instructions
- Heat the oven to 250°C / 480°F, conventional heat. Mix the rye flour, wheat flour and dough salt. Add 300 ml water and 60 g butter and knead briefly into a firm, pliable dough. Add a little water only if it cracks badly. Cover and rest for 15 minutes while preparing the filling; this rest is included in preparation time.
- Pat the fish dry, check carefully for bones and cut into large pieces. Season the fish and thin pork slices with the filling salt and pepper. Keep chilled until assembly.
- Reserve a small walnut-sized piece of dough for patching. On lightly floured baking parchment, roll the rest into an oval about 35 by 30 cm (14 by 12 inches), about 7–8 mm thick, keeping the center slightly thicker.
- Pile the fish in a compact oblong mound in the center, leaving a generous border. Cover the fish with the thin pork slices. Fold the dough over the filling, moisten the overlapping edges with water and pinch firmly closed. Smooth the seams with damp fingers. Transfer on the parchment to a sturdy baking tray.
- Bake for 30 minutes until the crust is set and browned, watching for cracks. Remove carefully and patch any leaking crack with the reserved dough. Lower the oven to 140°C / 285°F.
- Brush with the remaining 20 g butter. Wrap the pie snugly in baking parchment and then two layers of foil, keeping it on the tray. Return to the oven for about 4 hours, until the filling is tender and the center reaches at least 74°C / 165°F. Check with a food thermometer through the wrapping; extend cooking if needed.
- Leave wrapped for 30 minutes, then unwrap carefully and cut into thick slices. The crust softens during the wrapped bake; serve it with the filling.
Seal the loaf and allow enough baking time
Keep the filling compact and the seams well sealed so moisture stays inside. This version uses boneless fillets; it does not rely on baking to make fish bones safe to eat. A dark crust alone does not show that the filling is cooked: check the center temperature. The extended low bake is also important for the pork’s tenderness.
Contains fish, wheat, rye and milk. Wash hands and utensils after handling raw filling. Refrigerate leftovers in shallow containers within 2 hours of serving and reheat thoroughly to 74°C / 165°F.
Ingredients and equipment
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Sylt Lingon, Lingonberry preserves, Ikea Food, 14.1 oz jar *
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