Collared Herrings


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.