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Omelette with Herrings

Cut off head and tail of a nice fast smoked herring, split in two through back, remove spinal bone and skin, then cut it in very small square pieces; place on a plate with enough milk to cover, let infuse for one hour, remove from milk and drain pieces on a cloth. Heat one and a half tablespoons melted butter in a frying pan, add fish and fry for five minutes, tossing once in a while. Crack eight fresh eggs in a bowl, add a half gill milk, half teaspoon salt, three saltspoons pepper, and sharply beat up with a fork for two minutes. Drop eggs in the fish pan, mix with fork for two minutes and let rest for a half minute; fold up opposite sides to meet in centre and let rest for a minute, turn on hot dish and serve.