Rollmop Herrings (Stuffed Herring Roll)

    Rollmop Herrings (Stuffed Herring Roll)


    Be the first to make this!

    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.

    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.

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