Lubricate each herring fillet thoroughly with mustard.
Wrap in rolls and refrigerate for 2 hours. Peel the onion, chop into rings. Canned pepper cut into thin strips. Rinse and dry the parsley.
Whisk sour cream with wine and lemon juice. Before serving, cut the herring rolls into thin slices. Put on a dish along with onion rings, green peas and canned peppers. Pour in prepared sauce and garnish with parsley.