Soak salted herbs in cold water, then drain. In a bowl, combine herbs with rices and chopped eggs. Season with salt and pepper to taste.
Spread work surface with a sheet of plastic wrap and brush lightly with some of the melted butter.

Lay a sheet of the phyllo on the plastic wrap. Brush dough with butter and top with another sheet. Using the plastic wrap as a guide, roll up the trout fillet and rice mixture in the phyllo pastry.

Trim edges and fold ends under. Place on a baking sheet. Brush lightly with butter. Repeat with the remaining 7 fillets. Bake fish in a preheated 400oF oven for 15-20 minutes, until pastry is crisp and golden.

Just before serving, trim ends from each fish package.

Serve with a warm sauce: traditionally a plain butter sauce, also good with beet sauce.