Rollmops

• 4 salt herring
• 3 tbsp. prepared mustard
• 8 slivers of dill pickle
• Spanish onion
• 1 tbsp. capers
• 1-1/4 cup white vinegar
• 3/4 cup water
• 1 tbsp. pickling spices
• 2 bay leaves
• 2 lg. Spanish onions, in rings

1. Clean herring and remove heads.
2. Soak 48 hours in 2 quarts cold water.
3. Change water 6 times and keep refrigerated.
4. With a sharp-pointed knife, slit herring along the backbone.
5. Remove backbone and as many small bones as possible, making 8 skin-on fillets.
6. Pat dry and lay them skin side down.
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. Roll tightly and tie with string or fasten with toothpicks.
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. Serve cold.

salt herring, prepared mustard, slivers, spanish onion, capers, white vinegar, water, pickling spices, bay leaves, spanish onions

Taken from www.foodgeeks.com/recipes/4174 (may not work)