|Herrings||4 Small, cleaned and beheaded|
|Onion||1 Medium, skinned and sliced|
|Vinegar||1⁄4 Pint (150 Milliliter)|
|Water||1⁄4 Pint (150 Milliliter)|
|Shredded lettuce||1 Cup (16 tbs)|
Split the herrings open on the underside.
Put them on a board, cut side down and press lightly with the fingers along the middle of the back to loosen the bones.
Turn the fish over and ease the backbone away from the flesh, removing any other small bones.
Remove the roe at the same time.
Sprinkle the fish with salt and pepper, put back the roe, roll up the fish from the head end and secure with a cocktail stick.
Put the herrings in an ovenproof dish with the onion, bayleaf, peppercorns, vinegar and water.
Cover with greased foil.
Put 300 ml (1/2 pint) water in the pressure cooker, put in the trivet and stand the dish on it.
Put on the lid and bring to high (15 lb) pressure.
Cook for 5 minutes.
Reduce pressure quickly.
Remove the dish from the cooker and leave to cool.
When cold, arrange the soused herrings on individual plates with lettuce and garnish with gherkin fans.
Serve with brown bread and butter.