📝 About This Recipe
A cornerstone of Hanseatic culinary tradition, Rollmops are succulent salt-herring fillets wrapped around a zesty filling of pickles and onions, then cured in a spiced vinegar brine. These savory morsels offer a perfect balance of acidity, salt, and crunch, traditionally enjoyed as a 'Katerfrühstück' (hangover breakfast) or a robust appetizer. This recipe honors the authentic coastal method, ensuring a tender texture and a deeply aromatic infusion of juniper, bay, and mustard seeds.
🥗 Ingredients
The Herring
- 8 pieces Salted Herring Fillets (high-quality 'Matjes' style or salt-cured herring)
- 2 cups Milk or Water (for soaking the fish to remove excess salt)
The Filling
- 4 pieces German Gherkins (sliced lengthwise into quarters)
- 1 large White Onion (thinly sliced into half-moons)
- 2 tablespoons Dijon Mustard (for brushing the fillets)
The Pickling Brine
- 1.5 cups White Wine Vinegar (at least 5% acidity)
- 1 cup Water
- 2 tablespoons Granulated Sugar (to balance the acidity)
- 3 pieces Bay Leaves (dried)
- 1 tablespoon Yellow Mustard Seeds
- 6 pieces Juniper Berries (lightly crushed to release oils)
- 1 teaspoon Black Peppercorns (whole)
- 2 pieces Whole Cloves
- 1/2 piece Carrot (peeled and sliced into thin rounds)
👨🍳 Instructions
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1
Begin by preparing the herring. If using heavily salted fillets, soak them in a bowl of milk or cold water for 1 to 2 hours. This draws out the harsh saltiness while keeping the flesh firm.
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2
While the fish soaks, prepare the pickling brine. In a medium stainless steel saucepan, combine the vinegar, water, sugar, mustard seeds, crushed juniper berries, peppercorns, cloves, and bay leaves.
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3
Bring the brine mixture to a gentle boil over medium heat. Once boiling, add the carrot slices and simmer for 3-5 minutes until the sugar is fully dissolved and the spices are fragrant.
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4
Remove the brine from the heat and let it cool completely to room temperature. It is crucial not to pour hot brine over the raw fish, as it will cook the delicate protein.
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5
Drain the herring fillets and pat them thoroughly dry with paper towels. Lay them flat on a clean cutting board with the skin side down.
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6
Lightly brush the flesh side of each fillet with a thin layer of Dijon mustard. This adds a subtle heat and helps the filling stick.
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7
Place a few slices of onion and one quarter-wedge of gherkin at the wider (head) end of the fillet.
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8
Carefully roll the herring fillet tightly from the head end toward the tail end, keeping the filling tucked inside.
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9
Secure the roll by piercing it through the center with one or two wooden toothpicks or small cocktail skewers.
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10
Pack the finished Rollmops tightly into a clean glass jar. Layer any remaining sliced onions and the boiled carrot rounds between the rolls.
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11
Pour the cooled brine (including all the spices) over the herring rolls until they are completely submerged.
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12
Seal the jar tightly and refrigerate. For the best flavor development, let the Rollmops cure for at least 2 to 3 days before serving.
💡 Chef's Tips
If your herring fillets are very thick, you can gently butterfly them to make rolling easier. Always use non-reactive containers like glass or ceramic for pickling to avoid a metallic taste. For a creamier variation, you can stir a tablespoon of sour cream into the brine just before serving. Ensure the toothpicks are soaked in water for 10 minutes before use to prevent them from splintering into the fish. Don't discard the brine onions; they are delicious on top of buttered dark bread.
🍽️ Serving Suggestions
Serve on thick slices of buttered German pumpernickel or rye bread. Pair with a side of warm Bratkartoffeln (German fried potatoes) with bacon and onions. Enjoy with a crisp, cold Pilsner or a shot of chilled Aquavit to cut through the richness. Accompany with a fresh cucumber and dill salad for a light, refreshing lunch. Traditionally served as a 'hangover cure' alongside a glass of tomato juice or extra pickle juice.