Rollmops

Ingredients

• 8pickled herring fillets
• 4pickles — quartered lengthwise
• 2onions — sliced into rings
• 250 mlpickling vinegar brine
• 1 tspmustard seeds
• 1 tsppeppercorns
• 1bay leaf
• to tastefine sea salt

Method

1. Begin by preparing all components for the Rollmops. Rinse 8 pickled herring fillets under cold water to remove excess brine, then pat them dry with paper towels. Slice 4 pickles lengthwise into thin strips. Peel and thinly slice 2 onions into rings. Set these prepared ingredients aside on separate plates for easy access during assembly.
2. In a small saucepan, combine 250 ml of the pickling vinegar brine with 1 tsp mustard seeds, 1 tsp peppercorns, and 1 bay leaf. Bring the mixture to a gentle simmer over low heat. This will infuse the brine with additional flavors, enhancing the overall taste of the Rollmops.
3. While the brine is infusing, lay each herring fillet flat on a clean work surface. Place a strip of pickle and a few onion rings at one end of each fillet. Carefully roll the fillet around the pickle and onion, securing each roll with a toothpick to hold its shape.
4. Once the brine has simmered for about 5 minutes and the aroma of mustard seeds and bay leaf is noticeable, remove it from the heat. Allow it to cool slightly, then pour the infused brine over the assembled Rollmops in a shallow dish. Ensure each roll is well-coated with the brine to absorb the flavors.
5. Cover the dish with plastic wrap and refrigerate for at least 2 hours, allowing the flavors to meld and the herring to absorb the aromatic brine. The texture of the herring should be firm yet tender, with a glossy appearance from the brine.
6. Before serving, taste a small piece of herring to check for seasoning. Add fine sea salt to taste, if necessary, to balance the flavors. Serve the Rollmops chilled, accompanied by fresh bread or Brezeln, for a traditional German experience.