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TasunkaWitko View Drop Down
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    Posted: 15 May 2019 at 13:33

From Time/Life's Foods of the World - The Cooking of Germany, 1969:

Rollmöpse - herring rolls filled with onion and pickle - are popular in all aprts of Germany as everyone's snack. They go well with beer or Schnaps; garnished with parsley and onion slices, they become an attractive dish for the traditional light supper. On a morning after, they are prized as a pick-me-up.

to serve 6 to 8:

12 salt herring fillets (see note below)
2 cups cider vinegar
2 cups cold water
3 juniper berries
3 whole allspice
3 whole cloves and 6 whole black peppercorns, bruised with a mortar and pestle or wrapped in a towel and bruised with a rolling pin
1 small bay leaf
1/4 cup Düsseldorf-style prepared mustard, or substitute other hot prepared mustard
2 tablespoons capers, drained
3 medium-sized onions, peeled, thinly sliced and separated into rings
3 large dill pickles
Parsley sprigs

Place the herring fillets in a bowl and pour in enough water to cover them by about 1 inch. Soak them for at least 12 hours in the refrigerator, changing the water once or twice. Drain them well, rinse under cold running water and pat them dry with paper towels. Remove and discard any bones.

NOTE: If salt herring fillets are not available, substitute 12 bottled Bismarck herring fillets. Drain them well, wash them thoroughly under cold running water and pat dry with paper towels. Then proceed with the recipe.

For the marinade, combine the vinegar, water, juniper berries, allspice, cloves, peppercorns and bay leaf in a 2-to 3-quart saucepan and bring them to a boil over high heat. Reduce the heat to low and simmer uncovered for 5 minutes. Then cool to room temperature.

Lay the herring fillets, skin side down, on a board or table. Spread 1 teaspoon of mustard evenly on each fillet and scatter 1/2 teaspoon of capers and several onion rings over the mustard. Cut the dill pickles lengthwise into quarters; if they are much longer than the width of the herring fillets, cut them crosswise into halves. Place a wedge of pickle at one narrow end of each of the fillets, and then roll the fillets jelly-roll fashion around the pickle into small, thick cylinders. Skewer the rolls with 2 or 3 toothpicks to secure them.

Pack the rolls flat on their sides in a 2-quart glass loaf dish in two layers with the remaining onion rings scattered between the layers and over the top. (Do not use a metal pan, for the fish may pick up a metallic flavor.) Pour the marinade over the herring, then cover the dish with foil or plastic wrap and refrigerate it for 5 or 6 days before serving.

Serve the rollmops as an appetizers on individual plates or arrange them on a platter. In either case, garnish them with onion rings and parsley.
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pitrow View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 16 May 2019 at 08:55
Very popular in the Netherlands as well. Though there it's more popular to eat them unrolled and covered with chopped onions. Often sold as street snacks from carts.
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog
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