Rollmops

Directions

1. 1
   Place the salt and water into a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes.
2. 2
   Add the trout filets, making sure they are submerged.
3. 3
   Cover and refrigerate overnight.
4. 4
   Combine water, vinegar, sugar, cloves, allspice, peppercorns, bay leaves, and red pepper flake in a 2-quart saucepan set over medium high heat.
5. 5
   Cook, stirring occasionally, until the liquid comes to a boil, approximately 5 minutes.
6. 6
   Cool to room temperature and then refrigerate overnight.
7. 7
   Remove the trout from the brine and rinse thoroughly under cold running water for 1 minute.
8. 8
   Submerge the filets in clean cold water and refrigerate for 1 hour.
9. 9
   Drain and rinse the filets.
10. 10
    Pat dry.
11. 11
    Lay the filets in a single layer, skin side down and brush each with mustard.
12. 12
    Place a cornichon or a pickled onion on the filet.
13. 13
    Roll up each filet and secure with 1 or 2 toothpicks.
14. 14
    Alternate layers of rollmops and julienned onion in a glass jar or ceramic crock.
15. 15
    Pour on the chilled pickling mixture, cover and refrigerate for at least 5 hours and up to 2 days.
16. 16
    Drain and serve chilled with crusty bread.