German Herring Rolls – Rollmopse

 German Herring Rolls – Rollmopse are herring fillets pickled in a brine of vinegar, berries, water, pepper. The fillets are then wrapped around dill pickles. The lovely flavour of the brine/marinade is strong but the herring can take it without being overpowered. Serve as a starter or canape and ideal is seafood platters.

German Herring Rolls – Rollmopse

This may take a nearly a week to prepare but is so worth it. The flavour is amazing.

4.93 from 26 votes

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Course: Canapes, Starter

Cuisine: German

Keyword: Fruit, Herbs, Seafood, Spice, Vegetables

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 36 minutes minutes

Servings: 6 people

Calories: 25kcal

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Ingredients

 

MetricImperial

• 12 large salt herring fillets
• 2 cups cider vinegar
• 2 cups cold water
• 5 whole juniper berries
• 5 whole ground allspice
• 3 whole cloves
• 8 whole black peppercorns
• 1 leaf bay
• 1/4 cup Dijon mustard
• 1/4 cup capers
• 1 medium onion finely chopped
• 2 large dill pickles
• onion thinly sliced garnish
• 2 sprigs parsley garnish

Instructions

• 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.
  12 large salt herring fillets
• Combine the vinegar, water, juniper berries, allspice, cloves, peppercorns and bay leaf in a large pot and bring to a boil over high heat.
  2 cups cider vinegar, 2 cups cold water, 5 whole juniper berries, 5 whole ground allspice, 3 whole cloves, 8 whole black peppercorns, 1 leaf bay
• 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.
  1/4 cup Dijon mustard, 1/4 cup capers, 1 medium onion
• Cut the dill pickles lengthwise into quarters, and then in half crosswise.
  2 large dill pickles
• 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.
  onion, 2 sprigs parsley

Nutrition

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