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.