RollMop Herrings
Submitted by brianjwood on October 21, 2002 at 4:54 am

DESCRIPTION
RollMop Herrings

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
I have a lifelong love of pickled herring, in any variety I've ever come across. For those who share that love, here is one version from The Chef, with his permission, of course.
Cheers, Brian

Rollmopse (Rollmops)

12 salt herring fillets, preferably Matjes
or Bismark herring.
2 cups (500 ml) cider vinegar
2 cups (500 ml) cold water
5 juniper berries, 5 whole allspice, 3 whole cloves,
and 8 whole black peppercorns, wrapped in a towel
and bruised with a rolling pin or the bottom of a heavy pot
1 bay (laurel) leaf
1/4 cup Dusseldorf or Dijon style mustard
1/4 cup (60 ml) capers
3 medium-sized onions, peeled, thinly sliced,
and separated into rings
3 large dill pickles
Parsley sprigs for garnish

Soak the herring fillets in enough cold water to cover for at least 12 hours in the refrigerator, replacing the water two or three times. Combine the vinegar, water, juniper berries, allspice, cloves, peppercorns and bay leaf in a large pot and bring to a boil over high heat. Simmer for 5 minutes, then allow to come to room temperature. Drain and pat the herring fillets dry, and lay them skin side down on a work surface. Spread a teaspoon (5 ml) of mustard over each one, then scatter the capers and onions over the mustard. Cut the dill pickles lengthwise into quarters, and then in half crosswise. Place a wedge of pickle at the narrow end of each fillet and roll the fillet up into small, thick cylinders. Secure the rolled fillets with one or two toothpicks. Pack the rolled fillets on their sides in a glass dish in one or two layers. Note: do not use a metal container. Pour the marinade over the herring, cover the dish with plastic wrap and refrigerate for 5 to 6 days before serving. To serve, arrange them on a platter or on individual serving plates and garnish with onion rings
and parsley. Serves 6 to 8