Pacific herring with egg

Soak the herring fillet, without bones and skin, in cold milk.

Boil the eggs hard, peel them, and cut them in half so that the halves sit steadily on the plate (for this, trim a little from the bottom of each egg white).

Remove the fillet from the milk, dry it with a napkin, cut it into strips (according to the number of egg halves), and roll each strip into a tight roll.

Place the eggs (yolks up) on a plate, then on top of each half of the egg, add rolled strips of herring and add mayonnaise.