Germany Rollmops (Pickled Herring)
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
15 minutes
+ 132 hours resting
+ 132 hours resting
Cook Time
10 minutes
Total Time
132 hours 25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 12 salted herring filets
- 2 cups (480 ml) apple cider vinegar
- 2 cups (480 ml) water
- 3 juniper berries, bruised
- 3 whole allspice, bruised
- 3 whole cloves, bruised
- 6 whole peppercorns, bruised
- 1 bay leaf, bruised
- ΒΌ cup (60 ml) Dijon mustard, divided
- 2 Tbsp (60 g) capers, drained
- 3 medium onions, sliced into thin rings
- 3 large dill pickles
- Parsley, as needed to garnish
Directions
- Place herring into a bowl and add water from the tap to cover.
- Soak for 12 hours, changing water once or twice as necessary.
- Drain and rinse herring.
- Pat fish dry with paper towels.
- Combine apple cider 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 tsp (5 ml) of mustard.
- Scatter capers and rings of onion over filets.
- Cut pickles lengthwise into quarters.
- Place each pickle slice lengthwise along herring fillets.
- Roll herring tightly over pickle.
- Skewer each roll with two or three 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 marinate for five or six days.
- Serve cold with parsley garnish.
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