Recipe(tried): German Rollmopse (Rollmops)

caso: I decided to just type it out as it's quite an interesting dish... ^_^ This is from my uncle in Germany. He has bunch of "tried" recipes (which I haven't tried any myself!) See if this is what you are looking for...

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German Rollmopse (Rollmops)
to serve 6 - 8
12 salt herring fillets, preferably Matjes herring
pint cider vinegar
pint cold water
3 juniper berries, 3 whole allspice, 3 whole cloves and 6 whole black peppercorns, bruised, using a mortar and pestle, or wrapped in a towel and bruise with a rolling pin
1 small bay leaf
3 T. Dusselddorf prepared mustard, or substitute another hot prepared mustard
1 T. capers, drained
3 medium-sized onion, peeled, thinly sliced and separated into rings
3 large dilled-picked cucumbers
parsley sprigs

Place the herring fillets in a bowl and pour in enough eater to cover them by about 1 inch. Soak them for at least 12 hours in the refrigerator, changing the water once to twice. Drain them well, rinse under cold running water and pat them dry with kitchen paper. Remove and discard any bones.
For the marinade, put the vinegar, water, Juniper berries allspice, cloves, peppercorns and bay leaf In a medium-sized saucepan and bring them to the boil over a high heat. Reduce the heat to low and simmer uncovered for 5 minutes. Then cool to room temperature.
Lay the herring fillets, skin side down, on a board or table. Spread 1 t. of mustard evenly on each fillet and scatter t. of capers and several onion ting cover the mustard. Cut the dill -pickled cucumbers lengthwise into quarters; if they are much longer than the width of the herring fillets, cut them crosswise into halves. Place a wedge of pickled cucumber at one narrow end of the fillets, and then roll the fillets like a Swiss roll round the pickled cucumber into small, thick cylinders. Skewer the rolls with 2 or 3 toothpicks to secure them. Pack the rolls flat on their sides in a 3 pint glass container in 2 layers with the remaining onion rings scattered between the layers and over the top. (Do not use a metal tin, for the fish may pick up a metallic flavor.) Pour the marinade over the herring, then cover the dish with foil or a sheet of plastic and refrigerate it for 5 to 6 days before serving.
Serve the rollmops as a hors d'oeuvre on individual plates or arrange them on a serving dish. In either case, garnish them with onion rings and parsley.

Note: If salt herring fillets are not available, substitute 12 bottled Bismarck herring fillets. Drain them well, wash them thoroughly under cold running water and pat dry with kitchen paper. Then proceed with the recipe.