Rinse fillets in cold water; drain; dry on paper towels.
Cut crosswise into 1-inch pieces.
Then slice onion into thin rings.
In medium bowl, layer onion rings, black pep- percorns, bay leaves, herring pieces.
Combine sour cream, wine.
Pour over herring mixture, mixing gently to combine.
Refrigerate, covered, 8 hours, or overnight.
Note: Herring in Sour Cream may be stored, cov- ered, in refrigerator 3 days.Makes 2 cups; 6 appetizer servings.