December 23-27, 2015
Happy Christmas! Christmas means to me is
lovely family, snow white, good food, holiday vibe and warm greetings. I have
never stopped missing Korean hot pot, Vietnamese spring rolls, Taiwanese
steaming buns or Cantonese dim sum, nevertheless, I am also a big fan of fatty ham with honey mustard. During the black Christmas days, at dining time we
experience ‘fish bread’, a traditional treat from northern Finland, Kuopio.
Called kalakukko in Finnish, (literally
translated as ‘fish cock’ in English) is prepared with rye flour (ruisleipä)
and seasoned with salt; the filling consists of kalakukko, which is either
vendace (muikku), or European
perch/cisco (ahven). Salmon is also
used for some occasions.
Traditionally, in southern Savonia, the
vendace is advocated as the only fish for the true kalakukko. Kalakukko can be either
eaten cold or reheated in an oven. It takes about one hour in 130 °C for
the size about 1 kilogram. The appropriate drink to accompany kalakukko is
buttermiilk or piimä.
The derivation of Kalakukko is due to the
easy-preservation and high-nutrition for the farmers or workers away from home.
Kalakukko can be kept for a long time when is unopened. Our kalakukko is a
Christmas gift from the neighbours, I am so fond of the taste of vendace, but
the rye bread is too dry to chew.
With fruit and beetroot salad, the Christmas
season is fatty yet deliciously healthy. I am loving it!
Special Thanks: Perhe Heikkinen
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