Strömmingsflundror

• herrings, 8
• butter, 30 g (1 oz)
• chopped parsley</

Remove the heads and tails from your herrings, clean them, open them right out from underneath and remove the backbones, with as many of the smaller bones as you can take out with them. Form each fish into a flat double fillet, or butterfly fillet as it is often called.

Melt the butter and combine it with the parsley and dill; also the optional horseradish, which I think a good idea. Us