Rollmop Herrings (Stuffed Herring Roll)

    3 days 8 hours 35 minutes

    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.

    22 people made this

    Serves: 8 

    • Fish Brine
    • 55g salt
    • 600ml water
    • 8 herring fillets, or similar fish
    • Rollmop
    • 450ml water
    • 450ml red wine vinegar
    • 8 whole cloves
    • 8 allspice berries
    • 8 whole black peppercorns
    • 2 bay leaves
    • Dijon mustard, as needed
    • 1 dessertspoon sugar

    Preparation:20min  ›  Cook:15min  ›  Extra time:3days8hours chilling  ›  Ready in:3days9hours35min 

    1. 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.
    2. 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.
    3. 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.
    4. Place in the fridge and leave for at least 3 days before trying. They should keep for 3 months or more.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (2)


    Step 3 is confusing. Do you add the 450ml of vinegar, or is it 450ml of 'water and vinegar', in which case what proportion? Is it 450ml of vinegar and some water, in which case how much water?  -  17 Dec 2014  (Review from Allrecipes UK & Ireland)


    Just a note about your "odd implement" While I have never seen them in a spoon type shape, "tea balls" which are essentially just a small, hollow, ball of metal with holes in it....used to make tea with loose tea, are quite easy to find at least in north America and usually cost all of about 2 dollars.  -  29 Nov 2013  (Review from Allrecipes UK & Ireland)