Put the kipper fillets in a dish with the wine, oil, lemon juice, onion rings, peppercorns and bay leaves.
Leave in a cool place for 24 hours.
No cooking is needed.
Drain and garnish with lemon wedges.
Serve with thin slices of bread and butter formed into rolls.
Open sandwiches using marinated kipper fillets.
Use these, combined with: scrambled eggs on pumpernickel; lettuce and cucumber on white bread; hard-boiled eggs on brown bread; tomato and onion rings on white bread; cottage cheese on crispbread with stuffed olives.