Rye pie with fish "of Kalakukko"

Description

Cake made of unleavened rye dough with river fish. Taken from the book "the Scandinavian kitchen".

Ingredients

Flour

1.5 cup
Rye flour

1.5 cup
Butter

5 Tbsp
Water

1 cup
Fish

800 g
Onion

2 piece
Fat

200 g
Cream

0.25 cup
Black pepper
Salt

Cooking

Knead the dough two kinds of flour, melted butter, water and salt. Wrap in cling film and put in the fridge for 30 minutes.

This fish has brought my husband from the market. It's carp. But it will do pike, perch, bream or other meaty river fish.

...

Fish butcher, separating the fillet from the bones.

Onions clean, chop them.

Bacon cut into cubes, fry, add the onion and lightly fry. Part of the bacon fat to leave.

To prepare the minced fish fillet, fried onion and bacon, cream, pepper and salt.

Remove dough, divide into 2 equal parts. One half roll out to a thickness of about 2 mm. In the original recipe the cake is formed in the shape of a bar. I have a round ceramic form, so the dough I roll in a circle.

Lubricate the form of butter, put into it the dough, cutting the hanging field. Spread the batter on the fish meat.

The remaining half of the dough divided into 2 parts in the ratio of one to two.

A large part of velvety in diameter forms on top and cover the cake, carefully pressing the edges and trimming the excess. Remaining dough out thinly, cut the strips and decorate the cake. In between the stripes to make a few holes for escaping steam. The top of the cake grease remaining fat.

Bake pie at a temperature of 150 degrees for 2-3 hours, occasionally greasing it with melted lard. Ideally, I think this cake is baked in the oven.

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