Ingredients:

4½dl of water
4 teaspoons of salt
2½dl of garin flour
2½dl of wheat flour
rye flour as needed

The filling:
750 grammes of drawn Muikku
400 grammes of thinly sliced pork meat
knobs of butter 

Heat the oven to 300 degrees. Mix the grain- and wheat flour in salted water. Add rye flour in small portions until the dough is viscous. Roll out the dough into a thin mat, which is about  two centimeters thick in the middle and about one centimeter in the edgings. Use your hand to gently knock the fish dry with crepe paper. Put the fish and meat slices in rows with salt and butter in layers, in the middle of the dough. Wet the edges of the dough, and bend them tightly over the filling.