Herring Marinade

Preparation:

Preparation: Put the herrings in a large container, completely covered with the milk and let them rest for three hours. Drain them, dry them well, then remove their skin, all the bones and also their milk and eggs, which you will set aside in a bowl. Cut the fillets and spread them on a cutting board. Meanwhile, mix half the chopped onion with the mustard in a small bowl and spread this mixture on the herring fillets. Roll them up, secure them with a toothpick and arrange them in an earthenware container, side by side in a single layer. Put the vinegar in a saucepan with the remaining onion, the peppercorns, the clove, the herb bouquet and the salt. Bring to the boil, cook for 15 minutes and pass everything through a sieve; let cool. Sieve the milk and eggs of the herrings, collect the mixture in a large bowl and add the oil slowly, beating with a fork, and then slowly all the now cold marinade. Cover the herring rolls with this mixture and leave to marinate for 2 days: after this time, serve them as a tasty appetizer. Variation: you can add boiled potatoes to the mixture.