Herring for breakfast or supper

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Fet fisk, s. 97 (falt i det fri)

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1
Soak in milk
Place the cleaned, soaked herring in skimmed milk overnight.
2
Roll
Cut the fillets off and remove all bones. Roll up the fillets, roll them in chopped parsley and pack them closely in a glass dish.
3
Garnish
Pour a little tomato purée over the herring and drip a few drops of oil over it with a teaspoon. Place a sprinkling of chopped parsley on each roll and scatter a very little chopped onion over the top.