RCI-PF.001.0013.001
Danish Rollmops
There are so many variations and recipes for pickled herring, salted herring etc. This recipe has been an old standby for my Mum and I like it. However I usually buy the tinned wine cured whole filets for special occasions they are super.
Prep45 min
Cook35 min
Total80 min
Servings4
Difficultyintermediate
Ingredients
- fresh herring fillets6 unitcleaned,boned and cut into fillets
- 1 tablespoon
- 1 teaspoon
- ⅛ teaspoon
- onions3 smallfinely chopped
- 2½ ounces
- 3 unit
- 2 tablespoons
- ½ pint
Method
1
Pat the herring fillets dry with paper towels and lay them skin-side down on a clean work surface.
2
Sprinkle each fillet evenly with salt, ground pepper, and allspice, then divide the finely chopped onions among the fillets, spreading them across the center of each one.
3
Roll each herring fillet tightly from the tail end toward the head end, forming a compact cylinder with the onions held inside.
4
Secure each roll with a toothpick if needed to prevent unrolling during cooking.
5
Combine the white sugar, water, wine vinegar, and bay leaves in a saucepan and bring to a simmer over medium heat.
2 minutes
6
Carefully place the herring rollmops into the hot vinegar mixture, ensuring they are submerged or nearly so, and simmer for 1-2 minutes to gently warm through.
7
Remove the saucepan from heat and allow the rollmops to cool completely in the pickling liquid before transferring to a serving dish or storage container.
8
Serve the rollmops cold or at room temperature with some of the pickling liquid spooned over them, accompanied by fresh rye bread if desired.