Place in shallow serving dish (such as glass pie plate) alternate layers of pieces of pickled herring, thinly sliced apple (pared), and Bermuda onion. Use skinless and boneless pickled herring soaked in wine, then drained. Season each layer with salt, pepper, and mustard. Sprinkle layers with capers and chives. Cover layers thinly with whipped thick sour cream. Chill. Serve coarse wheaty crackers with it.