Kalamureke

This recipe comes from Keittotaito, a Finnish cookery book published in 1933, which gives exact figures, such as 1707 or 3002, for the calorie content of every dish in it; an enormous exercise in calculation which was begun by Professor Carl Tigerstedt but had to be finished by others after his death. The fish pudding here described has a count of 2515, or 628¾ per person. In Finland the dish would be made with whitefish, pike-perch or pike; but it is excellent with whiting or saithe