Kukko” translates from Karelian as “cake”, and hence kalakukko “fish cake”. Salmon is used for the filling; it’s salmon in our recipe. For a less festive version, Smelt or other small fish will work.
- knife Samura Okinawa Deba – a traditional Japanese knife for cutting fish.
- Rye flour 315 g.
- Wheat flour 130 g.
- Vegetable oil 2 tablespoons.
- Water 300 ml.
- Salmon fillet 800 g.
- Pork belly 200 g.
- Butter to taste.
- Salt to taste.
- Ground black pepper.
Sift the flour, add a teaspoon of salt and vegetable oil, start kneading, and slowly pour in the water. Water may require 1 to 1.5 cups. There should be a slight stickiness and softness to the dough.
Cut the fish fillet into large, flat pieces and the pork into thin slices using professional kitchen chef knives.
Pinch off a small piece of dough and set it aside, you will need it later. On a floured work surface, roll out the dough about 1 cm thick, the edges of the dough should be slightly thinner than the center. Spread the fish and pork in layers with salt and pepper on each layer. Moisten the edges of the dough with water and mold them, giving the cake an oval shape.
Carefully invert the cake onto a baking sheet lined with parchment paper so the seam is down. Dust the cake with rye flour, and with a knife make a small cut in the center of the cake to allow steam to escape. Send the cake to the oven, preheated to 200 degrees, for 30-40 minutes.
Remove the cake from the oven and reduce the temperature to 80 degrees. Fill a hole in the cake with the reserved piece of dough, grease the cake with butter, wrap it in parchment paper, then wrap it tightly in foil and bake for 4 hours. Grease the prepared cake again with butter, cut a lid in the middle, and serve.
Enjoy your meal!