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- Homemade Rollmops (Pickled Herring Rolls)
Homemade Rollmops (Pickled Herring Rolls)
Ingredients
Step by step process
Preparation
- 1
Rollmops stand or fall on the quality of the fillets. Soak salted herring fillets in cold water overnight, fresh ones just need a rinse and a pat dry.
- 2
Slice the onion into thin rings and the carrot into thin slices, or grate it coarsely. Slice the chili peppers into rounds.
The brine
- 3
Bring the water, vinegar, sugar, salt and all the spices to a boil and simmer for 5 minutes so the sugar dissolves. Then let the brine cool completely.
Rolling
- 4
Pat each fillet dry, spread the inner side with mustard and top with a few onion rings, a slice of carrot and a piece of chili pepper.
- 5
Roll the fillets up tightly from the wider end and secure with a toothpick. Stack the rolls in a clean jar and scatter the remaining onion and carrot between them.
Maturing
- 6
Pour the cooled brine over the rolls so they are fully submerged and close the jar.
- 7
Let the rollmops mature in the fridge for at least 3 days, ideally a week. Serve with fresh bread and the pickled onion.
More tips:
Soak heavily salted fillets overnight in cold water to draw out excess salt, or the rollmops will be too salty.
Never pour the brine over the fillets hot. The fish would half-cook and the rolls would fall apart.
In a closed jar and under the brine, rollmops keep in the fridge for up to three weeks.
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