📝 About This Recipe
A cornerstone of Northern European maritime heritage, these Rollmops offer a sophisticated balance of sharp acidity, sweet onions, and savory umami. Each hand-rolled herring fillet is cured in a spiced vinegar brine, encasing a crunchy pickle and piquant mustard center. This dish is not just an appetizer; it is a timeless tradition that brings the refreshing, briny breeze of the Baltic Sea straight to your table.
🥗 Ingredients
The Herring
- 12 pieces Salted Herring Fillets (high quality, skinless and boneless)
- 4 cups Cold Water (for soaking the fish)
- 1 cup Milk (optional, to further mellow the saltiness)
The Pickling Brine
- 2 cups White Wine Vinegar (6% acidity)
- 1 cup Water (filtered)
- 1/2 cup Granulated Sugar (adjust to taste for sweetness)
- 1 teaspoon Allspice Berries (whole)
- 1 teaspoon Black Peppercorns (whole)
- 3 Bay Leaves (dried)
- 2 teaspoons Mustard Seeds (yellow or brown)
- 4 Cloves (whole)
The Filling and Assembly
- 12 pieces Cornichons (small, crunchy pickled cucumbers)
- 1 large Red Onion (very thinly sliced into half-moons)
- 3 tablespoons Dijon Mustard (smooth and sharp)
- 1 medium Carrot (peeled and sliced into thin rounds)
- 4 sprigs Fresh Dill (roughly chopped)
👨🍳 Instructions
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1
Begin by soaking the salted herring fillets in a bowl of cold water for at least 4 to 6 hours, or overnight in the refrigerator. If the herring is exceptionally salty, replace half the water with milk for the final 2 hours to soften the flavor.
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2
Prepare the pickling brine by combining the white wine vinegar, water, sugar, allspice, peppercorns, bay leaves, mustard seeds, and cloves in a medium stainless steel saucepan.
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3
Bring the brine to a gentle boil over medium heat, stirring until the sugar is completely dissolved. Once boiling, reduce the heat and simmer for 5 minutes to infuse the spices.
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4
Remove the brine from the heat and let it cool completely to room temperature. Never pour hot brine over the fish, as it will cook the delicate herring and ruin the texture.
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5
Drain the soaked herring fillets and pat them thoroughly dry with paper towels. A dry fillet ensures the mustard and filling stay in place during rolling.
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6
Lay one herring fillet flat on a clean cutting board, skin-side down. Lightly spread about 1/2 teaspoon of Dijon mustard across the flesh side of the fillet.
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7
Place a few slices of red onion and one whole cornichon at the wider end of the herring fillet.
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8
Carefully roll the herring fillet tightly starting from the wide end toward the tail, keeping the filling tucked inside.
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9
Secure the roll by piercing it through the center with a wooden toothpick or a small cocktail skewer.
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10
Repeat the process for all remaining fillets and pack them snugly into a clean, wide-mouthed glass jar.
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11
Interlayer the rolls in the jar with the remaining onion slices, carrot rounds, and fresh dill sprigs to add color and extra flavor.
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12
Pour the cooled pickling brine (including all the whole spices) over the herring rolls until they are completely submerged.
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13
Seal the jar tightly and refrigerate for a minimum of 2 days before serving. This waiting period is crucial for the flavors to penetrate and for the herring to 'ripen' in the acid.
💡 Chef's Tips
Always use glass or ceramic containers for pickling; the acid in the vinegar can react with metal or certain plastics. If you prefer a sweeter profile, typical of Swedish 'Sill', increase the sugar by 2 tablespoons. Ensure your herring is properly desalted by tasting a small corner before rolling; it should be savory, not mouth-puckeringly salty. For the best texture, choose 'Matjes' style herring if available, as they are younger and more tender. Don't discard the brine spices! They look beautiful in the jar and continue to flavor the fish as it sits.
🍽️ Serving Suggestions
Serve chilled on a slice of buttered dark rye or pumpernickel bread for an authentic experience. Pair with a glass of ice-cold Aquavit or a crisp, dry German Riesling to cut through the richness. Accompany with a side of warm, boiled new potatoes tossed in butter and fresh dill. Include a dollop of sour cream or crème fraîche on the side to provide a creamy contrast to the vinegar. Arrange on a platter with hard-boiled egg halves and radishes for a stunning Nordic smorgasbord centerpiece.