📝 About This Recipe
A cornerstone of Northern European maritime heritage, these Rollmops are succulent herring fillets cured in a tangy, aromatic brine and rolled around a crisp pickle center. This dish celebrates the ancient art of acid-curing, transforming humble fish into a sophisticated balance of sweet, sour, and savory notes. Perfect as a bright, refreshing appetizer, these rolls offer a satisfying snap and a deep umami finish that has sustained coastal cultures for centuries.
🥗 Ingredients
The Herring
- 12 pieces Fresh Herring Fillets (cleaned, scaled, and deboned with tails removed)
- 1/4 cup Coarse Sea Salt (for the initial dry cure)
The Pickling Brine
- 2 cups White Wine Vinegar (6% acidity preferred)
- 1 cup Water (filtered)
- 1/2 cup Granulated Sugar (adjust for desired sweetness)
- 3 pieces Bay Leaves (dried)
- 1 tablespoon Whole Black Peppercorns (slightly crushed)
- 2 teaspoons Mustard Seeds (yellow or brown)
- 5-6 pieces Whole Allspice Berries (essential for authentic flavor)
- 3 pieces Whole Cloves
The Filling and Aromatics
- 12 pieces Cornichons (small, crunchy pickled cucumbers)
- 1 large Red Onion (very thinly sliced into half-moons)
- 1 medium Carrot (peeled and cut into thin matchsticks)
- 2 tablespoons Dijon Mustard (for brushing the fillets)
- 4-5 sprigs Fresh Dill (roughly chopped)
👨🍳 Instructions
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1
Rinse the herring fillets under cold running water and pat them thoroughly dry with paper towels.
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2
Place the fillets in a shallow glass dish and sprinkle evenly with the coarse sea salt. Cover and refrigerate for 2 hours to firm up the flesh; this is the crucial 'pre-cure' step.
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3
While the fish cures, prepare the brine by combining vinegar, water, sugar, bay leaves, peppercorns, mustard seeds, allspice, and cloves in a medium stainless steel saucepan.
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4
Bring the brine to a gentle boil over medium heat, stirring until the sugar is completely dissolved. Simmer for 5 minutes to infuse the spices.
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5
Remove the brine from the heat and let it cool completely to room temperature. Never pour hot brine over raw fish, as it will cook the delicate proteins.
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6
Rinse the salt off the herring fillets under cold water and pat them dry again. Lay them skin-side down on a clean cutting board.
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7
Lightly brush the flesh side of each fillet with a thin layer of Dijon mustard and sprinkle with a few bits of chopped dill.
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8
At the wider end of each fillet, place one cornichon, a few slices of red onion, and 2-3 carrot matchsticks.
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9
Carefully roll the fillet tightly from the wide end to the tail. Secure the roll with one or two wooden toothpicks pierced through the center.
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10
Pack the rolled herring vertically into a clean, wide-mouthed glass jar. Tuck the remaining onion slices and carrot sticks into the gaps between the rolls.
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11
Pour the completely cooled brine (including all the spices) over the herring, ensuring they are fully submerged.
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12
Seal the jar and refrigerate for at least 48 hours before serving. This allows the acid to fully penetrate the fish and the flavors to harmonize.
💡 Chef's Tips
Always use non-reactive containers like glass or ceramic; the high acid content will react with metal and ruin the flavor. For the best texture, ensure your herring is as fresh as possible; if using frozen, thaw slowly in the refrigerator overnight. Don't skip the initial salt cure—it draws out excess moisture and ensures the 'snap' that defines a perfect rollmop. If the brine is too sharp for your palate, you can increase the sugar slightly or use a milder apple cider vinegar. Discard the toothpicks just before serving to make them easier for guests to eat.
🍽️ Serving Suggestions
Serve on thick slices of buttered dark rye or pumpernickel bread for a classic German 'Frühstück'. Pair with a chilled shot of Aquavit or a crisp, bitter Pilsner to cut through the richness of the fish. Accompany with a side of warm boiled potatoes tossed in butter and fresh chives. Garnish with a dollop of sour cream and extra sprigs of fresh dill for a creamy contrast. Serve as part of a 'Smörgåsbord' alongside sharp cheeses and radishes.