675 g (1 1/2 lb) pickled herring (rollmops)
100 ml (4 fl oz) raspberry vinegar
100 g (4 oz) small onions, diced
5 g (1 tsp) freshly ground black pepper
2.5 g (1/2 tsp) tarragon
100 ml (4 fl oz) white wine
100 g (4 oz) cooked peas
100 ml (4 fl oz) raspberry vinegar
100 g (4 oz) small onions, diced
5 g (1 tsp) freshly ground black pepper
2.5 g (1/2 tsp) tarragon
100 ml (4 fl oz) white wine
100 g (4 oz) cooked peas
method
1. Drain the herring well and set aside. Discard any onions or other ingredients packed with the herring.
2. Put the raspherry vinegar, onions, pepper, tarragon and white wine in a large glass or ceramic, but not metal, bowl.
3. Add the herring, which should be completely covered by the liquid; if not, add equal amounts of white wine and vinegar until the herring is covered.
4. Cover the bowl and chill for at least 12 hours.
5. Just before serving, add the peas to the herring and marinade and mix gently.
2. Put the raspherry vinegar, onions, pepper, tarragon and white wine in a large glass or ceramic, but not metal, bowl.
3. Add the herring, which should be completely covered by the liquid; if not, add equal amounts of white wine and vinegar until the herring is covered.
4. Cover the bowl and chill for at least 12 hours.
5. Just before serving, add the peas to the herring and marinade and mix gently.
serving amount
serves 6
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