Rollmops

Directions

1. 1
   Clean herring and remove heads.
2. 2
   Soak 48 hours in 2 quarts cold water.
3. 3
   Change water 6 times and keep refrigerated.
4. 4
   With a sharp-pointed knife, slit herring along the backbone.
5. 5
   Remove backbone and as many small bones as possible, making 8 skin-on fillets.
6. 6
   Pat dry and lay them skin side down.
7. 7
   Spread tops and sides with mustard and place on each fillet a sliver of pickle, a slice of onion and a few capers.
8. 8
   Roll tightly and tie with string or fasten with toothpicks.
9. 9
   Pack rolled fillets and remaining onions in a crock and marinade in the vinegar, water, pickling spice and bay leaves in the refrigerator for 7 days.
10. 10
    Serve cold.