Embark on a culinary journey to the picturesque Åland Islands with our Aland Kalakukko recipe. This traditional Finnish dish combines the rich flavors of local ingredients with a modern twist, resulting in a mouthwatering fusion that pays homage to the region's culinary heritage. Kalakukko, a delightful pastry filled with a medley of fish, pork, and aromatic spices, captures the essence of Åland's gastronomic charm. Join us as we unravel the secrets behind creating this delectable dish, inviting you to savor the unique blend of tradition and innovation that defines Aland Kalakukko.


For the Dough:

  • 3 cups all-purpose flour
  • 1 cup rye flour
  • 1 cup unsalted butter, chilled and diced
  • 1 cup water
  • 1 teaspoon salt

For the Filling:

  • 1 lb boneless salmon, cubed
  • 1 lb boneless whitefish (such as perch or pike), cubed
  • 1 lb pork shoulder, diced
  • 1 large onion, finely chopped
  • 2 tablespoons fresh dill, chopped
  • Salt and black pepper to taste


Prepare the Dough:

1- In a large mixing bowl, combine the all-purpose flour, rye flour, and salt.

2- Add the chilled, diced butter and mix until the mixture resembles coarse crumbs.

3- Gradually add water, mixing until the dough comes together. Knead the dough on a floured surface until smooth.

4- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Prepare the Filling:

1- In a large mixing bowl, combine the cubed salmon, whitefish, diced pork, chopped onion, and fresh dill.

2- Season the filling mixture with salt and black pepper to taste. Mix well to ensure even distribution of flavors.

Assemble the Kalakukko:

1- Preheat the oven to 375°F (190°C).

2- Divide the chilled dough into two portions: one for the base and one for the top crust.

3- Roll out the larger portion to fit the bottom of a greased, ovenproof dish, leaving some overhang.

4- Add a layer of the filling mixture onto the rolled-out dough.

5- Roll out the smaller portion of dough to create the top crust. Place it over the filling and seal the edges with the overhanging dough from the base.

6- Cut a small cross-shaped vent in the center of the top crust.

Bake the Kalakukko:

1- Bake in the preheated oven for approximately 1.5 to 2 hours, or until the crust is golden brown and the filling is cooked through.

2- Allow the Kalakukko to cool for a while before slicing.

Serve and Enjoy:

1- Slice and serve the Aland Kalakukko warm, allowing everyone to savor the delightful blend of flavors from the sea and land in every bite.

This Aland Kalakukko recipe captures the essence of Finnish tradition, combining the unique tastes of salmon, whitefish, and pork within a hearty and delicious crust. Enjoy this culinary delight that pays homage to the culinary heritage of the Åland Islands!

Nutritional Values:

Providing exact nutritional values can be challenging as they may vary based on specific brands and preparation methods. However, here are approximate nutritional values for the listed ingredients per serving, assuming the recipe serves 8:

Nutritional Values (Per Serving): (Values are approximate and can vary based on specific ingredients and portions)

For the Dough:

All-purpose flour (3 cups):

  • Calories: 1080 kcal
  • Protein: 21g
  • Carbohydrates: 219g
  • Fat: 1g

benefits: A good source of energy and provides essential carbohydrates. It also contains small amounts of protein and various vitamins and minerals.

Rye flour (1 cup):

  • Calories: 416 kcal
  • Protein: 12g
  • Carbohydrates: 87g
  • Fat: 2g

benefits: Higher in fiber compared to all-purpose flour, providing better digestion and a feeling of fullness. Rye flour also offers various nutrients, including B vitamins and iron

Unsalted butter (1 cup):

  • Calories: 1628 kcal
  • Protein: 2g
  • Carbohydrates: 0g
  • Fat: 184g

benefits: A rich source of healthy fats, vitamins (such as A, D, E, and K), and antioxidants. Butter adds flavor and contributes to the texture of baked goods.

Water (1 cup):

  • Calories: 0 kcal
  • Protein: 0g
  • Carbohydrates: 0g
  • Fat: 0g

benefits: Essential for hydration and maintaining bodily functions. It plays a crucial role in the formation of the dough.

Salt (1 teaspoon):

  • Calories: 0 kcal
  • Protein: 0g
  • Carbohydrates: 0g
  • Fat: 0g

benefits: Enhances the flavor of the dough and regulates yeast activity. In moderation, salt also contributes to electrolyte balance in the body.

For the Filling:

Boneless salmon (1 lb):

  • Calories: 367 kcal
  • Protein: 48g
  • Carbohydrates: 0g
  • Fat: 19g

benefits: High in omega-3 fatty acids, protein, and essential nutrients like vitamin D. Salmon supports heart health and promotes overall well-being.

Boneless whitefish (1 lb):

  • Calories: 340 kcal
  • Protein: 72g
  • Carbohydrates: 0g
  • Fat: 6g

benefits: A lean source of protein with omega-3 fatty acids, promoting cardiovascular health and providing essential nutrients.

Pork shoulder (1 lb):

  • Calories: 1160 kcal
  • Protein: 100g
  • Carbohydrates: 0g
  • Fat: 82g

benefits: Rich in protein, iron, zinc, and B-vitamins. Pork provides necessary nutrients for muscle health and overall energy.

Onion (1 large):

  • Calories: 64 kcal
  • Protein: 2g
  • Carbohydrates: 15g
  • Fat: 0g

benefits: Contains antioxidants, vitamins (such as C and B-complex), and fiber. Onions contribute to immune support and digestive health.

Fresh dill (2 tablespoons):

  • Calories: 4 kcal
  • Protein: 0g
  • Carbohydrates: 1g
  • Fat: 0g

benefits: Packed with vitamins (like A and C), minerals, and antioxidants. Dill adds a burst of flavor and may have anti-inflammatory properties.

Salt and black pepper: Amount used can vary; consider minimal or use as per taste.

benefits: Used in moderation, they enhance the taste of the dish. Salt regulates fluid balance, and black pepper contains antioxidants that may have various health benefits.

Remember, these values are estimates and can vary based on the specific brands and sizes of ingredients you use. It's always a good idea to check nutritional labels for accuracy, especially if you have specific dietary requirements or restrictions.


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