I was surprised when I looked that there was no recipe for 'roll mops' on the site. A grave omission! So here is my version. Other fish can be used. I have seen versions for trout fillets but herring is still the traditional fish to use.
8 herring fillets, or similar fish
450ml red wine vinegar
8 whole cloves
8 allspice berries
8 whole black peppercorns
2 bay leaves
Dijon mustard, as needed
1 dessertspoon sugar
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Fish Brine: Dissolve the salt in the water. Place herring fillets in a shallow dish and pour over the brine. Chill in the fridge overnight.
Rollmop: Put the water and vinegar in a saucepan. Add the cloves, allspice, peppercorns, bay leaves and sugar then bring to the boil. Take off the heat and allow to cool. Pass through a sieve to remove the whole spices.
Spread the fillets with Dijon mustard and then roll starting from the wide end and securing with a cocktail stick or short length of wooden kebab skewer. Pack them in a preserving jar and fill with the cooled vinegar.
Place in the fridge and leave for at least 3 days before trying. They should keep for 3 months or more.