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Cut the plastic film into 8 strips 6×20 cm in size. Roll up each strip into a cylinder and tape together. Set the cylinders on a tray with baking paper.
Melt the butter. Mix rye bread and butter to the crumbs. Spread the crumbs in the bottom of the cylinders and press together the crumbs into bottoms. Refrigerate.
Filling
Add the gelatine in cold water for 5 minutes. Chop the onions finely. Scrub the lemon and grate the zest. Mix together herring, onion, lemon zest, red onion, chives and parsley. Mix together sour cream and cream cheese. Warm 1 ml of the mixture in a pan. Remove the gelatine sheets from the water and let them melt in the hot mixture. Mix together with the rest of the cream, and stir herring mess. Spread the mixture in the cylinders and smooth the surface. Refrigerate at least 3 hours.
To serve
Carefully cut the tape on the cylinders and remove the plastic. Sprinkle chopped chives on top and add a teaspoon of caviar on top.
