Wash the carp and salt it. You can smear it with a ready-made fish spice rub. Saute the finely chopped onions.
To them, add the mushrooms, carrots (cut into slices), smoked meat, mince, tomato paste and rice. Stir well and pour in a little water, for the rice to swell.
Add spices to taste, the walnuts and raisins (soaked in water beforehand).
Take off the stove, place the carp in a suitable oven dish and stuff it with the filling. Distribute the remaining filling in the oven dish around the carp.
Cut the lemon into slices and arrange them on top of the carp.
Bake in a preheated 374°F (190 °C) oven.
Shortly before turning it off, grate cheese over the carp and crisp it.