Kalakukko

Ingredients

• 2 tsp salt
• water
• 800 g rye flour
• 200 g wheat flour
• 50 g butter (or margarine)
• 1 kg fish fillet (perch, cod or haddock)
• juice of two lemons
• salt, black pepper
• 300 g thick-cut bacon
• flour (for rolling and dusting)
• butter (or margarine for greasing and brushing)
• 1 egg yolk (for brushing)

Instructions

1. 1.

   For the filling, drizzle fish fillet with lemon juice and let sit for 10 minutes. Pat dry and season heavily with salt and pepper. Cut bacon into large cubes. Divide dough in half and roll each half on a floured surface into a thin oval about 40 cm long and 20 cm wide.

2. 2.

   Place one sheet on a greased, flour-dusted baking tray and lightly dust with flour. Sprinkle half the bacon cubes over it. Lay fish fillet on top and distribute remaining bacon. Brush the edge of the sheet with water. Score the second sheet at 3 cm intervals to 2 cm depth and lay it on top. Press edges together with a fork. Brush surface with beaten egg yolk.

3. 3.

   Place tray in preheated oven on middle rack. Bake for 3 hours 30 minutes. Electric stove: 200°C. Gas stove: level 3 or one‑third flame. Occasionally brush the loaf with fat during baking.

4. 4.

   After 120 minutes reduce temperature to 180°C (gas stove: level 2 or slightly less than one‑third flame). Cover loaf with parchment paper to prevent excessive browning of surface.

5. 5.

   To serve, cut an oval opening in dough with a sharp knife and bring hot filled loaf to table. Fish filling will spread. Each person may take pieces of crust as desired.