📝 About This Recipe
A cornerstone of Northern European maritime heritage, these Rollmops feature succulent salted herring fillets wrapped around tangy pickles and crisp onions. Cured in a sophisticated spice-infused vinegar brine, they offer a brilliant balance of acidity, sweetness, and oceanic umami. Perfect as a 'Katerfrühstück' (hangover breakfast) or a refined appetizer, these preserved gems are a masterclass in the ancient art of pickling.
🥗 Ingredients
The Herring
- 12 pieces Salted Herring Fillets (high-quality schmaltz herring or matjes style)
- 4 cups Cold Water (for soaking the fish)
- 1 cup Milk (optional, to further mellow the saltiness)
The Filling
- 12 pieces Cornichons (small, crunchy pickled cucumbers)
- 1 large White Onion (very thinly sliced into half-moons)
- 3 tablespoons Dijon Mustard (to spread on the fillets)
The Pickling Brine
- 2 cups White Wine Vinegar (6% acidity)
- 1 cup Water (filtered)
- 1/2 cup Granulated Sugar (adjust based on sweetness preference)
- 3 pieces Bay Leaves (dried)
- 1 tablespoon Black Peppercorns (whole)
- 2 teaspoons Mustard Seeds (yellow or brown)
- 5-6 pieces Allspice Berries (whole)
- 2 pieces Cloves (whole)
- 4-5 sprigs Fresh Dill (roughly chopped)
- 1 small Carrot (peeled and sliced into thin rounds)
👨🍳 Instructions
-
1
Begin by desalinating the herring. Rinse the salted fillets under cold running water, then place them in a large bowl covered with cold water and milk. Let soak for at least 4-6 hours (or overnight in the fridge), changing the water once halfway through.
-
2
While the fish soaks, prepare the brine. In a medium stainless steel saucepan, combine the white wine vinegar, 1 cup of water, sugar, bay leaves, peppercorns, mustard seeds, allspice, and cloves.
-
3
Bring the brine to a gentle boil over medium heat, stirring until the sugar is completely dissolved. Once boiling, reduce heat and simmer for 5 minutes to infuse the spices.
-
4
Remove the brine from the heat and add the sliced carrots. Let the liquid cool completely to room temperature. This is crucial; never pour hot brine over the delicate fish or it will cook and fall apart.
-
5
Drain the herring fillets and pat them very dry with paper towels. If the fillets are very thick, you can gently butterfly them or trim them for easier rolling.
-
6
Lay a herring fillet flat on a clean cutting board, skin-side down. Lightly brush the upward-facing flesh with a thin layer of Dijon mustard.
-
7
Place a few slices of onion and one whole cornichon at the wider end (the head end) of the fillet.
-
8
Carefully and tightly roll the herring around the pickle and onion toward the tail end. Secure the roll by piercing it through the center with one or two wooden toothpicks.
-
9
Repeat the process for all remaining fillets. Pack the finished rollmops tightly into a wide-mouthed, sterilized glass jar.
-
10
Tuck the remaining sliced onions and fresh dill sprigs into the gaps between the herring rolls in the jar.
-
11
Pour the cooled pickling brine (including all the spices and carrots) over the herring, ensuring they are completely submerged.
-
12
Seal the jar tightly and refrigerate. Let the flavors develop for at least 3 days before eating; they are best after 5 days.
💡 Chef's Tips
Always use non-reactive containers (glass or ceramic) for pickling to avoid metallic flavors. If the herring still tastes too salty after soaking, soak for an additional 2 hours in fresh milk. For a creamier version, you can stir a few tablespoons of sour cream into the brine just before serving (not for long-term storage). Ensure the toothpicks are soaked in water for 10 minutes before use to prevent them from splintering into the fish. Don't discard the pickling onions; they become deliciously sweet and tangy and are excellent on crackers.
🍽️ Serving Suggestions
Serve on dense, buttered German pumpernickel or dark rye bread. Pair with a chilled glass of Aquavit or a crisp, dry Riesling. Accompany with a side of warm boiled potatoes tossed in butter and fresh parsley. Include as part of a 'Smörgåsbord' alongside hard-boiled eggs and radishes. Garnish with extra fresh dill and a squeeze of lemon juice for brightness.