Scandinavian-style Fish Platter

Roll up the rollmops and attach with a cocktail stick. Put in the fridge.

Peel and thinly slice the onions. Mix with the distilled vinegar in a bowl. Set aside for 10 minutes.

Rinse, dry and remove the dill leaves from the sprigs. Set aside a few sprigs and snip the rest.

Add the snipped dill to the cream, stirring gently to combine.

Put the rollmops on plates, add the dill cream and thinly sliced onions. Sprinkle with the crushed peppercorns. Decorate with the stems of dill. Serve.