Method

In a saucepan, make the marinade by adding the water, vinegar, salt, mustard, peppercorns, cloves, allspice berries & the bay leaf, bring to the boil stirring constantly, then turn off & allow to cool to room temperature, then strain into a jug.

Pre-heat fan oven to 160'c to sterilise either 1 large jar to fit all herring fillets or split the number, wash the jar/s first in warm soppy water, rinse under the tap then place in a baking tray & put in the over for 10 mins to heat & dry, the lid/s & any rubber parts place in a saucepan with boiling water for a 2 to 3 mins before use.

Allow jar/s to cool, lay herring fillet skin side down then lay sliced onion over the top then roll the fillet into the classic rollmop & secure by skewering with a cocktail stick, when all done place rollmops in the jar/s, pour over enough marinade to completely cover the rollmop place lid on.

Store in the fridge for at least 4 days before enjoying.