Rice with smoked fish

Peel, wash, and slice the onion into thin half-rings.

Wash the rice. Wash the lemons, peel the zest, and squeeze the juice.

Chop the lemon zest. Mix the onion with butter and heat for 5 minutes on full power.

Add rice, pour in 3 cups of water, salt it and cook for 10 minutes covered on full power, then add lemon zest, reduce power to medium and cook the porridge covered for another 15 minutes.

Slice the fish into thin pieces, drizzle with lemon juice, and mix with rice.

Boil the eggs hard, cool them down, peel and slice into circles.

Wash the parsley leaves.

Serve the porridge on plates, garnished with egg slices and parsley sprigs.