salted herring

1 lb (500 gm) mildl salted herings
1 oz(30-50 gm) diluted mustard
5 oz (150 gm) vegetable oil

Skin the herrings, remove the fillet, smear them with mustard on both sides. Fold each fillet into a thick roll and put them in a glass jar. Pour the vegetable (sunflower-seed or olive) oil over them and put them in a fridge. Before serving, lay them out in a herring-dish, and adorn with branches of herbs. The herring can be served with hot bioled potatoes topped with parsley or drill.