2 cans herring fillets
1 med. onion
24 whole black peppercorns
2 bay leaves
3/4 c. dairy sour cream
1/4 c. sauterne

Rinse fillets in cold water; drain. Dry on paper towels; cut into 1 inch pieces. Slice onion into thin rings. In bowl combine onion rings, peppercorns, bay leaves, herring pieces. Combine over herring; mix gently. Refrigerate covered 8 hours.