This variation on Bismarck Herring was created inland. Especially in Berlin, but elsewhere, too, rollmops are eaten at the bar or for brunch.
- Fillet the fish. Clean and finely chop the vegetables. Put the white wine and vinegar in a pot, add the vegetables and spices, bring to a boil and simmer for 5 minutes.
- Lay the herring fillets in an ovenproof dish, cover with the liquid and allow to cool.
- Cut the pickles lengthways and wrap each fillet around a pickle slice.
- Secure with a toothpick.
- Return the rollmops to the marinade and leave for 4-6 days before serving.