1 large shallot onion
4 cups water
1 tsp salt
2 tsp sugar
1 tbsp 30% vinegar
Take 2 herring fillets, and remove all bones and skins.
Cut every fillet into 2-4 stripes, and cut the every stripe into shorter 2 halves.
Peel and slice onions.
Put an onion slice on the edge of a fillet stripe, roll it tightly, and then clip it with a toothpick.
Bring water to boil, add salt, sugar, vinegar, and onion rings, and set aside.
Cool the brine; pour it over the herring rolls into a glass or enameled dish.
Place in refrigerator overnight.
The appetizer is ready.