Crayfish-flavored fish rolls

First we need to prepare the fish.

We take a fish (I have capelin), cut off the head and tail., insert a knife into the abdomen and cut.

We clean the insides and the black film with a knife.
Taking out the spine of the fish. To do this, pry the ridge with two fingers, and with the other hand swipe along the ridge.

Now the fish has been unwrapped and the dorsal fin has been torn out.
The fish is cleaned very quickly and does not take much time.

Now we roll the fish into a roll from the wide edge to the narrowed one.

Grease the baking sheet with butter, sprinkle with a teaspoon of dill and stack our rolls.

Pour tomato juice, sprinkle with dill seeds and the remaining salt.

Cover the mold with foil (I did not cover it) and bake in a heated oven at a temperature of 225 degrees for 20-25 minutes.

Bon appetit!!! Very tasty both hot and cold.