Muikkukukko
recipe

A traditional Finnish fish pie made with vendace and pork belly, perfect for a hearty meal.
Preparation Time: 4 hours (including resting time)
Serving Size: 6-8 servings
Ingredients:
- 1 kg cleaned vendace
- 400 g pork belly, thinly sliced
- Salt to taste
- 7 dl water
- 1.5 dl melted butter
- 1 tbsp salt
- About 15 dl rye flour
Instructions:
1. Clean the vendace by removing the head and entrails.
2. Slice the pork belly into thin pieces.
3. In a bowl, mix the water, melted butter, salt, and rye flour to form a dough. Knead the dough well by hand.
4. Pour some rye flour onto a work surface and shape the dough into an oval layer about 1.5 cm thick.
5. Place the vendace on top of the dough, arranging the tails at the edges, alternating with layers of pork slices and a sprinkle of salt.
6. Fold the edges of the dough over the filling and moisten the seams. Press the seams together firmly.
7. Dust the entire muikkukukko with flour.
8. Bake in an oven preheated to 250°C (482°F) on the lower rack for about 1 hour.
9. Brush the top with melted butter and reduce the temperature to 130-150°C (266-302°F). Let it simmer for about 3.5 hours, brushing the top once an hour.
10. Remove the muikkukukko from the oven, wrap it in foil, and cover with pillows for about 2 hours.
11. Serve with butter and cold milk or Porter beer.
Nutritional Information (per serving):
Calories: 450
Protein: 25g
Carbohydrates: 50g
Fat: 20g
Fiber: 5g
Sodium: 600mg

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