Herring Rolls with Beetroot and Pickled Cucumbers

Boil the beetroot (100 g) until tender, cool it, and cut it into sticks. Cut the pickled cucumbers (sugar-free) (200 g) into long quarters.

Lay out the herring fillets (400 g), place beetroot and cucumber on each piece, roll them up, and secure the rolls with cocktail sticks.

Mix the olive oil (100 g), vinegar 9% (100 g), erythritol (3 g), finely chopped onion (100 g), and black pepper (1 g).

Pour the marinade over the rolls and refrigerate for 3 hours.