Kalakukko

Kalakukko is a traditional dish of the Finnish Savo region. It is baked in bread fish there. Kala is Finnish and means fish, and kukko tap; here, however, has nothing to do with chickens kukko, but means hiding or wrapping, similar to the word kukkaro, wallet. Originally, this " fish cock " intended as a lunch food for the local farmers and fishermen.

Traditionally Kalakukko is prepared of rye flour, although wheat is often also added to make the dough more flexible. The filling consists of perch and whitefish, pork and green bacon. If the pork is not salted, the filling is seasoned with dill and salt. After being baked four to five hours, the Kalakukko looks like a great rye bread. If it was cooked properly, Kalakukko keeps for a long time, for example 6 weeks. It is traditionally served with buttermilk or milk.

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