Savolainen kalakukko (Traditional Finnish dish)





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Published on Aug 16, 2011

Ohje savolaisen kalakukon tekoon sähköuunissa.

Recipe to make traditional Finnish fish dish made from perch:

- Heat up the oven to 250°C
- Mix water, oil, salt, and flours until it becomes a firm dough
- Roll the dough into about 30x40cm round and flat base. Leave the centre a bit thicker; about 8mm
- Put some rice on the base, it will take the extra moisture out from the fish
- Set fishes flat on the middle of the base. First one layer, then add salt, then another layer, salt, etc..
- Set meat on and around the fish. Add some salt also for the meat
- Make the edges wet with water
- Fold the edges over the filling. Make sure edges are 'glued' tight together; use knife and water if needed
- Dry the surface with rye flour
- Put the dish on the baking paper on the thick bottomed oven pan
- Bake about 30-40 minutes in 250 °C until the surface is hardened
-Take the dish out from the oven and set the oven to 125 °C. Spread butter all over it, and then fold the baking paper and aluminium foil around it
- Put the dish back into the oven for about 6 hours. The same dish made from salmon or vendace only takes about 4 hours
- Enjoy the dish either hot or cold. It will be the best with a real butter

3 dl water
2 table spoon cooking oil
2 tea spoon salt
4 dl wheat flour
4 dl rye flour

About 700g cleansed perch, salmon, or vendace
100-150 g fresh bacon or side pork (boneless)
1 table spoon rice
1 table spoon salt


PS. You can also make the same dish with boneless chicken breast or other soft meat or vegetables. It's best to pre-cook the chicken before using it as a filling.


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