4 salted or rollmop herrings
2 hard-boiled eggs
8 anchovy fillets
2 tbsp (1 oz) 25 g butter
Cayenne pepper
lemon juice
2 hard-boiled eggs
8 anchovy fillets
2 tbsp (1 oz) 25 g butter
Cayenne pepper
lemon juice
for the garnish
8 lemon slices
4-6 sliced gherkins
1 small diced beetroot (beet)
chopped parsley
4-6 sliced gherkins
1 small diced beetroot (beet)
chopped parsley
method
1. If using salted herrings, soak them in cold water for several hours, then fillet, and remove all the bones.
2. If using rollmop herrings, divide each into 2 fillets.
3. Separate the egg yolks and whites.
4. Chop the anchovy fillets and egg yolks finely, and mix them with the butter and pepper.
5. Spread most of the anchovy mixture on the herring fillets and roll up firmly.
6. Spread the remaining mixture thinly on the round ends of each roll.
7. Chop the egg whites finely and use to coat the spread end of the rolls.
8. Sprinkle the rolls with a little lemon juice and garnish with lemon slices, gherkins, beetroot, and parsley.
2. If using rollmop herrings, divide each into 2 fillets.
3. Separate the egg yolks and whites.
4. Chop the anchovy fillets and egg yolks finely, and mix them with the butter and pepper.
5. Spread most of the anchovy mixture on the herring fillets and roll up firmly.
6. Spread the remaining mixture thinly on the round ends of each roll.
7. Chop the egg whites finely and use to coat the spread end of the rolls.
8. Sprinkle the rolls with a little lemon juice and garnish with lemon slices, gherkins, beetroot, and parsley.
serving amount
serves 4
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