Rollmops (Marinated Herring Rolls)

Name: Rollmops (Marinated Herring Rolls)
Ingredients: 3/4 cup white wine vinegar; 1/2 cup water; 10 black peppercorns; 2 bay leaves; 4 whole allspice; 1/2 tsp. mustard seeds; 2 cloves; 1 tsp. sugar; 1 sm. onion, thinly sliced; 1 sm. carrot, peeled and diced; 1-1/2 lb. herring fillets*; 1/3 cup whole-grain mustard; 1/4 cup red onions, minced; 1/4 cup dill pickles, chopped; 3 tbsp. sm. capers, drained; Boston lettuce leaves; Beetroot, cooked and diced; Potatoes, cooked and diced; Fresh sprigs of dill

19 ingredients

12 steps

Ingredients

3/4 cup white wine vinegar
1/2 cup water
10 black peppercorns
2 bay leaves
4 whole allspice
1/2 tsp. mustard seeds
2 cloves
1 tsp. sugar
1 sm. onion, thinly sliced
1 sm. carrot, peeled and diced
1-1/2 lb. herring fillets*
1/3 cup whole-grain mustard
1/4 cup red onions, minced
1/4 cup dill pickles, chopped
3 tbsp. sm. capers, drained
Boston lettuce leaves
Beetroot, cooked and diced
Potatoes, cooked and diced
Fresh sprigs of dill

Directions

1

Place the vinegar, water, peppercorns, bay leaves, allspice, mustard seeds, sugar, cloves, onion and carrot in a small enamelled saucepan and bring to a boil.
2

Boil for 1 minute, then remove from the heat and cool to room temperature.
3

Remove the carrots from the marinade and set aside.
4

Rinse the herring fillets under cold running water and pat dry with a paper towel.
5

Spread the skinless side of each fillet with some of the mustard.
6

Place some of the red onions, chopped pickles, capers, and reserved carrots on each piece.
7

Roll up and secure with a toothpick.
8

Place the rolls upright in a glass jar with a tight fitting lid and pour the marinade over them.
9

Cover and refrigerate for 7 to 9 days.
10

If the marinade doesn't cover the rolls, turn the jar once a day.
11

To serve, line a platter with the lettuce leaves and arrange the rollmops on top.
12

Garnish with the beets, potatoes, and dill sprigs.