Created as a way to preserve fish for extended periods of time, rollmops are pickled fillets of herring served rolled around a pickle. An invention of necessity that became a culinary staple, Rollmops is a specialty of Berlin pubs. Incidentally, this dish is also considered by many Germans to be an effective hangover cure. Whether swearing by the restorative effects of the salty and strong flavors of Rollmops or simply in the mood for an afternoon snack, Germans eat this dish with gusto.
Recipe Servings: 8
Prep Time
20 minutes
+ 52 hours resting
+ 52 hours resting
Cook Time
10 minutes
Total Time
52 hours 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 12 salted herring fillets
- 2 cups apple cider vinegar
- 2 cups water
- 3 juniper berries, bruised
- 3 whole allspice, bruised
3 whole cloves, bruised
Directions
- Place herring into a bowl and cover with water. Soak for 12 hours, changing water once or twice as necessary.
- Drain and rinse herring. Pat fish dry with paper towel.
- Prepare marinade by combining vinegar, water, juniper berries, allspice, cloves, peppercorns, and bay leaf in a saucepan. Bring mixture to a boil, reduce heat, and simmer for about 5 minutes. Remove sauce from heat and set aside to cool.
- Spread herring fillets on flat surface and smear each piece with 1 teaspoon of mustard. Scatter capers and rings of onion over fillets.
- Cut pickles lengthwise into quarters.
- Place each pickle slice lengthwise along herring fillets. Roll herring tightly over pickle. Skewer each roll with 2–3 toothpicks.
- Place rolls in a baking dish and cover them with any remaining onion. Pour marinade over the top and cover with plastic wrap. Let rollmops marinade for 5–6 days.
- Serve cold garnished with fresh parsley, if using.
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