Kalamureke
recipe

A delicious and tender fish loaf, perfect for holiday tables or New Year's celebrations.
Preparation Time: 1 hour + 15 minutes resting
Serving Size: 6–8 people

Ingredients:

- 500 g skinless pike fillets
- 1 dl white bread crumbs
- 3 dl cream or cream milk
- 1½ tsp salt
- A pinch of white pepper
- 3 eggs
- 100 g butter, melted
- Lemon slices for garnish

Instructions:

1. Preheat the oven to 200°C (392°F). Line a 1.5-liter rectangular baking dish with parchment paper.
2. Grind the pike fillets finely in a food processor.
3. Soak the bread crumbs in cream in a large bowl.
4. Add the ground fish, salt, white pepper, and melted butter to the cream mixture. Mix well.
5. Whisk the eggs until fluffy and fold them into the fish mixture.
6. Pour the mixture into the prepared dish, cover with parchment paper and foil. Place the dish in a larger baking dish on the lowest oven rack.
7. Pour hot water into the larger baking dish and bake the fish loaf in a water bath for about one hour.
8. Let the loaf rest for a moment before turning it out onto a serving plate.
9. Garnish with lemon slices or wedges and serve warm or cold.
Nutritional Information (per serving):
Calories: 350 kcal
Protein: 25 g
Fat: 25 g
Carbohydrates: 10 g
Salt: 1 g

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