Extensive use is made of herrings in Germany, both fresh and salt.
Remove the head and bones from the fresh herrings and divide into fillets. On each fillet put a layer of sliced gherkins, capers, sliced shallots, and a little German mustard. Roll up the fillets and hold them together with small skewers. Put the rolled fillets in a jar with the herring roe, cover with wine vinegar, and add a little mustard seed, thin slices of lemon, peppercorns, and sliced onions. Cover and let stand for a few days in a cool place. When serving add a little olive oil.