The filling of visage eggs for the cake

Ingredients

→ GROUND BLACK PEPPER
→ SALT
→ WHITE RICE
→ BOILED FISH
→ ONION-TURNIP
→ PARSLEY GREENS
→ 3-4 HARD-BOILED EGGS
→ 2-3 TABLESPOONS OF MELTED BUTTER
→ 100 G OF VIZIGA

Soak the viziga in cold water for 2-3 hours, wash, pour fresh water and cook for 3-3. 5 hours. Put the viziga cooked until soft on a sieve, and then pass it through a meat grinder or chop it with a knife, add salt and pepper, add the melted butter, finely chopped eggs and parsley and mix it all.

In this minced meat, you can add boiled rice, finely chopped boiled fish and onions fried in oil (see the recipes "Sour pastry dough on sourdough for kulebyak", "Sweet unleavened dough with citric acid or lemon juice", "Sweet unleavened dough with sour cream", "Puff pastry with viziga and fish (puff pastry without yeast)", "Puff pastry with viziga and fish (puff pastry on sourdough)").