Ingredients:
- 12 salt herring
- 3 juniper berries (bruised)
- 3 whole allspice (bruised)
- 3 whole cloves (bruised)
- 6 whole black peppercorns (bruised)
- parsley sprig
Directions:
- 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.
- For the marinade, combine the vinegar, water, BRUISED WITH A MORTAR AND PESTLE OR WRAPPED IN A TOWEL AND BRUISED WITH A ROLLING PIN the spices, juniper berries, allspice, cloves, peppercorns and bay leaf and place 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 for 5 to 6 days before serving.
- Serve the rollmops as an hors d'oeuvre on individual plates or arrange them on a platter.
- In either case, garnish them with onion rings and parsley.
- NOTE: If salt herring fillets are not available, substitute 12 bottled Bismarck herring fillets.
- Drain them, wash them thoroughly under cold running water and pat dry with paper towels.
- Then proceed with the recipe.
- The Cooking of Germany Time Life.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 58.17 Kcal (244 kJ) | ||
| Calories from fat | 0.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 508.33mg | 21% | |
| Potassium | 151.38mg | 3% | |
| Total Carbs | 5.95g | 2% | |
| Sugars | 2.16g | 9% | |
| Dietary Fiber | 1.4g | 6% | |
| Protein | 0.96g | 2% | |
| Vitamin C | 3.5mg | 6% | |
| Iron | 0.1mg | 0% | |
| Calcium | 41.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 26.38 Kcal (110 kJ) | ||
| Calories from fat | 0.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 230.49mg | 21% | |
| Potassium | 68.64mg | 3% | |
| Total Carbs | 2.7g | 2% | |
| Sugars | 0.98g | 9% | |
| Dietary Fiber | 0.64g | 6% | |
| Protein | 0.44g | 2% | |
| Vitamin C | 1.6mg | 6% | |
| Calcium | 19mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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