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1. Bring the water and salt to a boil in a 2-quart saucepan, add the potatoes and cook uncovered. Select a heatproof plate the same diameter as the pot to serve as a lid.
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2. Lay the herring fillets on the plate side by side and make neat, diagonal slices through them every ˝ inch without disturbing their original shape.
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3. When the potatoes are about half-cooked (after 10 minutes or so, but test now and then with the tip of a small, sharp knife), cover the pot with the plate of sliced herring and continue cooking the potatoes over medium heat for another 10 to 12 minutes, or until the potatoes are tender and the herring is heated through, or "melted".
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4. Meanwhile, melt 2 tablespoons of butter in a small saucepan. Cook slowly, over moderately low heat, to brown the butter lightly.
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5. Drain the potatoes, return them to their pan and dry them over low heat for a minute or two, shaking them constantly. Place the herring on a serving plate and garnish with the chopped parsley, radishes and egg whites and yolks.
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6. Pour the hot butter on the herring only and serve the potatoes in a separate bowl.
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