Rolled Pickled Herring Fillets
Rollmops are pickled herring fillets rolled into a cylindrical shape. There are usually filled with slices of pickled gherkin, or green olive, or onion. Rollmops can be served held together with one or two small wooden skewers.
The name "rollmops" is German in origin - rollen (to roll) and Mops (German name of pug dogs OR also "blockhead"). This is my variation on Rollmops, you can add green olive, pickled carrots, pickled beetroot or sun dried tomatoes. Of course it tastes the best with dark rye bread.
- matjes herring fillets - 6
- onion - 1 (julienned)
- pickled gherkin - 6 small (cornichons)
- red pepper - ½ (cut into strips)
- dried prunes - 6
- water - ½ cup
- cider vinegar - ½ cup
- brown sugar - 1 tablespoon
- bay leaves - 2
- allspice berries - 4
- coriander seeds - ½ teaspoon
- black mustard seeds - ½ teaspoon
- rainbow peppercorn - to taste (freshly ground)
- Soak the fish in plenty of water for half an hour. Pat dry and set aside.
- Meanwhile, combine water, vinegar, sugar, bay leaves, allspice, coriander seeds, mustard seeds and fresh ground rainbow peppercorns in a heavy based saucepan set over medium high heat. Cook, stirring occasionally, until the liquid comes to a boil. Cool to room temperature.
- Lay the fillets in a single layer, skin side down and place a cornichon, julienned onion, pepper and dries prune on the fillet. Roll up each fillet and secure with 1 or 2 small wooden skewers (a toothpick).
- Arrange layers of rollmops in a glass jar or bowl and our over the cooled pickling liquid with all ingredients.
- Wait at least a day before eating. Store in the fridge for up to 2-4 weeks.