German Herring Rolls - Rollmopse
This may take a nearly a week to prepare but is so worth it. The flavour is amazing.Print Facebook Pinterest Twitter Add to CollectionCollections
Servings: 6 people
- 12 large salt herring fillets preferably Matjes herring
- 2 cups cider vinegar 500 ml
- 2 cups cold water 500 ml
- 5 whole juniper berries
- 5 whole allspice
- 3 whole cloves
- 8 whole black peppercorns
- 1 leaf bay
- 1/4 cup Dijon mustard
- 1/4 cup capers 60 ml
- 1 medium onion finely chopped
- 2 large dill pickles
- onion thinly sliced garnish
- 2 sprigs parsley 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 onion 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 fillets 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-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.
Calories: 25kcal | Carbohydrates: 2g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 410mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g