Instructions: Soak the herring in lots of cold water for 10 to 12 hours or follow the directions on the package. Drain.

Stir together the ingredients for the filling and spread on top of the fillets.

Roll up each fillet starting from the head end; secure the rolls with toothpicks.

Place the rolls in a jar or bowl.

Bring the vinegar water and sugar to a boil.

Let cool and flavour the dressing with tomato ketchup or chili sauce.

Cover the rolls with the dressing and refrigerate for at least 24 hours before serving.

To serve cut each roll in thin slices and garnish with red onion rings and dill sprigs.

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