Rollmops (Marinated Herring Rolls)
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Ingredients
Marinade/Herring
| 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 |
Garnishes
| Boston lettuce leaves | | Beetroot, cooked and diced | | Potatoes, cooked and diced | | Fresh sprigs of dill |
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Instructions
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. Boil for 1 minute, then remove from the heat and cool to room temperature. Remove the carrots from the marinade and set aside.
Rinse the herring fillets under cold running water and pat dry with a paper towel. Spread the skinless side of each fillet with some of the mustard. Place some of the red onions, chopped pickles, capers, and reserved carrots on each piece. Roll up and secure with a toothpick. Place the rolls upright in a glass jar with a tight fitting lid and pour the marinade over them. Cover and refrigerate for 7 to 9 days. If the marinade doesn't cover the rolls, turn the jar once a day.
To serve, line a platter with the lettuce leaves and arrange the rollmops on top. Garnish with the beets, potatoes, and dill sprigs.
Author's Comments
*Use matjes; do not substitute salt herring.
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