Herring is divided into pure fillets (without skin and bones) and slightly repulsed, giving it the shape of the formation. Grease the layers from two sides with mustard, lay in a jar, cover with vegetable oil and leave in the cold. Before serving, lay out on the herringbone, after having curtailed the layer in the form of a tube, decorate with greens. As a garnish, you can serve boiled potatoes in cold or hot form, sprinkle with parsley or dill. 

Herring 500 g, mustard 30-50 g, vegetable oil 150 g, greens to taste.