Ingredients with Measurements:
- 1 lb. rye flour
- 1 lb. wheat flour
- 1 tsp. salt
- 1 tsp. sugar
- 1 tsp. active dry yeast
- 1 cup warm water
- 1 lb. salmon fillet, skin removed
- 1/2 cup pitted Kalamata olives, chopped
- 1/4 cup chopped fresh dill
- Salt and pepper to taste
- 1/4 cup melted butter
Special equipment needed:
- Large mixing bowl
- Rolling pin
- Baking sheet
- Parchment paper
- Knife
Step-by-step instructions:
1. In a large mixing bowl, combine the rye flour, wheat flour, salt, sugar, and active dry yeast. Mix well.
2. Add the warm water to the dry ingredients and mix until a dough forms.
3. Knead the dough for 10 minutes until it becomes smooth and elastic.
4. Cover the dough with a damp cloth and let it rise for 1 hour.
5. Preheat the oven to 400°F.
6. Roll out the dough into a large circle, about 1/4 inch thick.
7. Place the salmon fillet in the center of the dough.
8. Sprinkle the chopped olives and dill over the salmon.
9. Season with salt and pepper.
10. Fold the dough over the salmon, sealing the edges tightly.
11. Brush the top of the dough with melted butter.
12. Place the kalakukko on a baking sheet lined with parchment paper.
13. Bake for 1 hour and 30 minutes, or until the dough is golden brown.
14. Let the kalakukko cool for 10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
400°F
Serving size:
8 servings
Nutritional information:
Calories: 400
Fat: 15g
Carbohydrates: 50g
Protein: 20g
Substitutions for ingredients:
- Instead of salmon, you can use trout or whitefish.
- Instead of Kalamata olives, you can use green olives.
Variations:
- Add sliced potatoes or carrots to the filling.
- Use different herbs, such as parsley or thyme.
Tips and tricks:
- Make sure to seal the edges of the dough tightly to prevent the filling from leaking out.
- Let the kalakukko cool before slicing to prevent the filling from falling apart.
- Serve with a side of lingonberry jam for a traditional Finnish meal.
Storage instructions:
Store leftover kalakukko in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, wrap the kalakukko in foil and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the kalakukko on a large platter with fresh dill and sliced lemons.
Garnishes:
Garnish with fresh dill and lemon wedges.
Pairings:
Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted root vegetables
- Green salad with a vinaigrette dressing
Troubleshooting advice:
- If the dough is too dry, add a little more warm water.
- If the dough is too sticky, add a little more flour.
Food safety advice:
- Make sure the salmon is cooked to an internal temperature of 145°F.
- Wash your hands and all surfaces that come into contact with raw fish to prevent the spread of bacteria.
Food history:
Kalakukko is a traditional Finnish dish that originated in the region of Savonia. It is a type of fish pie that is typically made with rye flour and filled with fish and other ingredients.
Flavor profiles:
The kalakukko has a savory, earthy flavor from the rye flour and a rich, buttery flavor from the salmon and olives.
Serving suggestions:
Serve the kalakukko as a main dish for a traditional Finnish meal.
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Region: Finnish