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Rollmop Herrings

ingredients

serves 4 to 6
6 herrings, gutted and filleted, with heads removed
1 large onion or 2 shallots, finely chopped
4 gherkins, finely chopped

for the marinade

1 large onion, roughly chopped
1 blade of mace
1 bay leaf
4 cloves
4 allspice berries
Pinch of salt
8 black peppercorns
1 teaspoon brown sugar
5 fl oz (150ml) water
5 fl oz (150ml) wine vinegar

method

1. Wash the herring fillets and pat dry with kitchen paper.

2. Finely chop the onion or shallots and the gherkins and mix together.

3. Lay each herring fillet skin side down on a board and place a little of the onion and gherkin mixture on each.

4. Roll up from head end to tail end and secure with a cocktail stick.

5. Place all the herring rolls into a shallow heatproof dish or glass jar.

6. Put the remaining onion with all the other ingredients into a saucepan.

7. Bring the liquid to the boil and simmer for a few minutes to allow the flavours to infuse.

8. Then pour this liquid over the herring rolls, allow to cool, cover and set aside in a cool place or the refrigerator for 3 or (preferably) 4 days.

What did you think?

29 people have helped to review this recipe. Thankyou!

Keeping it together?
posted by Rabid Roger @ 03:19PM, 2/24/09
Any tips on keeping it held together well with the cocktail sticks?

Mine always seem to fall apart... not that this matters to the taste.
Rollmop herrings
posted by Gail Morgan @ 01:05AM, 5/07/09
We used to have a recipe to bottle/preserve herrings. From memory we steaked the herrings, added tomatoes, onions, water and vinegar and cooked through. Then added olive oil and black pepper and sealed. Any ideas please.
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